Almond Cornstarch Wafers & Cookies |
Lacto Ovo — 1/2 Carb Choices (with marzipan)
We like this recipe when grandchildren visit, but also for cookie or candy recipes that require wafers. If making a cookie out if this you can get 20 of them. Making it for wafers will produce about 36. The S- in the parenthesis stands for sodium level. The C stands for carbohydrate level.
Makes 36 wafers
Makes 20 2" cookies
For wafers prepare two large cookie sheets (jelly roll pans) with parchment paper. Set aside in warm area. For cookies prepare only one sheet.
In a medium bowl, sift together Splenda, and cornstarch. Stir in melted butter or oil, egg white, and almond extract and water until mixture is smooth. Stir in unsalted almonds. In a small bowl sift together the flour and baking powder. Add the cup all-purpose flour and baking powder and stir until smooth.
Because of the single action baking powder we must now work quickly.
Using a teaspoon form a ball of dough, place on parchment paper and press down slightly on each ball so that it will bake flat. (No marzipan with the wafers.) Follow baking instructions below.
Using a level 1/4 teaspoon of marzipan and a tablespoon of cookie dough, form dough balls around marzipan and place about 1 to 2-inches apart on parchment pager. Optionally add a single almond to the top of each cookie and press down on ball halfway using your thumb.
Bake at 350° for 15 minutes. When done, move from pan to wire rack to cool.
*(C-#) stands for amount of carbohydrate in each ingredient. (S-#) stands for amount of sodium in each ingredient. Nutrient data provides totals for cooked wafers and cookies. Cookies include marzipan.
**Data is figured using Splenda. Add 194 calories to recipe total if exchanging for white granulated sugar.
***Might need a bit more.
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