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Recipe Name: Almond Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 28

Ingredients:
1 Cup(s) Blanched almonds
1 1/3 Cup(s) Sugar
1 Cup(s) All-Purpose Flour
1 Teaspoon(s) Rose water, optional
3 Egg whites
Vegetable cooking spray
Directions:
Place almonds in food processor, and process until finely ground. Add
sugar and flour; process until blended. Add rose water and egg whites;
process until well-blended (the mixture will be very thick). With
floured hands, shape the dough into 28 balls, and place 2 inches apart
on baking sheets coated with cooking spray. Bake at 325 degrees for 28
minutes or until crisp on the outside and soft on the inside; cool on
racks. Yield: 28 cookies (serving size: 1 cookie). The original
version of these cookies called for 2 cups of almonds. We replaced 1
cup with flour for a healthier, but still delicious, alternative.
NOTES : Cal 85.3, Fat 2.8g, Carb 13.9g, Fib 0.4g, Pro 1.9g, Sod 7mg,
CFF 28.2%. Recipe by: Cooking Light, Nov/Dec 1994, page 105 Posted to
Digest eat-lf.v097.n235 by Reggie Dwork <reggie@reggie.com> on Sep 17,
1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 85
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 6.3mg
Potassium: 45.9mg
Carbohydrates: 14g
Fiber: <1g
Sugar: 9.8g
Protein: 1.9g


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