TNT Liz's Pecan Sandies
Jul 28, 2007 15:55:29 GMT -8
Post by barbogold on Jul 28, 2007 15:55:29 GMT -8
TNT LIZ'S PECAN SANDIES
3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup *
1 egg white
3 tablespoons butter, melted
1 tablespoon plus 1/2 teaspoon granular Splenda or equivalent liquid Splenda **
(I used 1/2 c. granular Splenda) Barbo
1/2 teaspoon vanilla, maple or caramel extract
Dash cinnamon
In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough. Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Bake at 325ยบ 20 minutes, or until golden brown.
Makes 24 bite-size cookies
Can be frozen
* I used Fisher's pecan cookie pieces, which are very finely chopped.
** There is no noticeable difference in the carb count between granular and liquid Splenda.
Per Cookie: 46 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Per 3 Cookies: 138 Calories; 13g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
These really do have a similar flavor and texture of store bought Pecan Sandies. However, I think they could be a little sweeter. I will try using 1/4 teaspoon liquid Splenda next time or 2 tablespoons granular. Liz made hers into 20 cookies and I may try that next time since the net carbs are so low.
Barbo's Notes:
Don't forget to put the plastic wrap over the
cookies before you press them down and then remove the
wrap. I think almond extract would be good in them.
I agree with Linda, they needed 1/2 c. of Splenda granular.
to make them sweeter. They are not too sweet. I made
17 cookies. One cookie suited me. They are a nice size.
Oh I used chocolate nibs on top pressed in.
3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup *
1 egg white
3 tablespoons butter, melted
1 tablespoon plus 1/2 teaspoon granular Splenda or equivalent liquid Splenda **
(I used 1/2 c. granular Splenda) Barbo
1/2 teaspoon vanilla, maple or caramel extract
Dash cinnamon
In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough. Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Bake at 325ยบ 20 minutes, or until golden brown.
Makes 24 bite-size cookies
Can be frozen
* I used Fisher's pecan cookie pieces, which are very finely chopped.
** There is no noticeable difference in the carb count between granular and liquid Splenda.
Per Cookie: 46 Calories; 4g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Per 3 Cookies: 138 Calories; 13g Fat; 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
These really do have a similar flavor and texture of store bought Pecan Sandies. However, I think they could be a little sweeter. I will try using 1/4 teaspoon liquid Splenda next time or 2 tablespoons granular. Liz made hers into 20 cookies and I may try that next time since the net carbs are so low.
Barbo's Notes:
Don't forget to put the plastic wrap over the
cookies before you press them down and then remove the
wrap. I think almond extract would be good in them.
I agree with Linda, they needed 1/2 c. of Splenda granular.
to make them sweeter. They are not too sweet. I made
17 cookies. One cookie suited me. They are a nice size.
Oh I used chocolate nibs on top pressed in.