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Almond Cornstarch Wafers & Cookies     
Printer Version
Lacto Ovo — 1/2 Carb Choices (with marzipan)
© 2010-2013

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.
Nutritional Information
Sodium Per Recipe: 73.1 mg Sodium Per Wafer: 2.029 mg

Carbohydrates Per Recipe: 104.3 g
Carbohydrate Per Wafer: 2.896 g

Nutrient Data Per Wafer (36):
Calories: 25.5
Protein: .569 g
Carbohydrate: 2.896 g
Dietary Fiber: .135 g
Total Sugars: .134 g
Total Fat: 1.105 g
Saturated Fat: .475 g
Monounsaturated Fat: .411 g
Polyunsaturated Fat: .128 g
Cholesterol: 7.571 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .007 g
Total Omega-6 FA: .017 g
Iron: .171 mg
Potassium: 9.74 mg
Sodium: 2.029 mg
Vitamin K: .067 mcg
Folic Acid: 4.01 mcg

Nutrient Data Per Cookie with Marzipan (20):
Calories: 58
Protein: 1.249 g
Carbohydrate: 7.388 g
Dietary Fiber: .242 g
Total Sugars: 2.042 g
Total Fat: 2.289 g
Saturated Fat: .856 g
Monounsaturated Fat: .74 g
Polyunsaturated Fat: .23 g
Cholesterol: 13.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .012 g
Total Omega-6 FA: .031 g
Iron: .308 mg
Potassium: 17.5 mg
Sodium: 3.653 mg
Vitamin K: .121 mcg
Folic Acid: 7.219 mcg

Makes 36 wafers
Makes 20 2" cookies

  • 1/2 cup Splenda or sugar* (trace)
  • 1/4 cup cornstarch (S-2.52 mg) (C-25.6 g)
  • 2 tablespoons softened or melted unsalted butter or canola oil (S-3.124 mg)(C-.017 g)
  • 1 large egg (S-63 mg)(C-.385 g)
  • 2 teaspoons almond extract (S-2.34 mg)(C-3.289 g)
  • 2 level tablespoons roasted unsalted almonds, ground (S-.196 mg)(C-3.47 g)
  • 3/4 cup white unbleached all-purpose flour (S-1.875 mg)(71.5 g)
  • 1 1/2 teaspoons Ener-G or Featherweight baking powder (trace)
  • 2 tablespoons warm filtered water*** (trace)
Add For Cookies Only
  • 3 tablespoons of marzipan (we use marzipan from Odense) (S-trace) C-43.5 g)
Preheat oven to 350° F.

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.

For Wafers

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.

For Cookies

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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