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The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.



48 servings


8 min


22 min


30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


Amount Measure Ingredient Features
1 cup granulated sugar replacement
7 ounces almond paste
1 teaspoon amaretto liqueur
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2 large egg whites
4 tablespoon turbinado sugar
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Amount Measure Ingredient Features
237 ml granulated sugar replacement
202.3 ml/g almond paste
5 ml amaretto liqueur
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2 large egg whites
6E+1 ml turbinado sugar
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In large bowl, beat granulated sugar and almond paste with electric mixer at medium speed until almond paste is broken into small pieces.

Add amaretto and egg whites. Beat on high speed 4 minutes or until smooth.

Chill batter 20 minutes.

When ready to bake, preheat oven to 350℉ (180℃).

Drop batter by teaspoonfuls 1 inch apart on parchment-lined baking sheets.

Sprinkle evenly with turbinado sugar.

Bake 6 to 8 minutes or until edges of cookies just begin to brown.

Cool completely on pans; carefully remove cookies from parchment.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 1954% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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