A yummy dessert snack with almonds, chocolate, cranberries and more.
Cran-Almond Treasures
Servings
2 Servings
Ingredients
- Cooking spray
- 1/2 cup almond flour*
- 1/3 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup I Cant Believe Its Not Butter! softened
- 1/2 cup SPLENDA Sugar Blend for Baking
- 1 large egg white
- 1/2 teaspoon lemon juice
- 1/4 teaspoon almond extract
- 1 cup whole natural almonds chopped
- 1 cup dried cranberries chopped
- 1 cup dark chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a cookie sheet with cooking spray.
- In a medium-sized mixing bowl, mix together almond flour, all-purpose flour, baking powder, cinnamon, and salt.
- Separately, with a handheld mixer, cream butter substitute, sugar substitute, egg white, lemon juice, and almond extract.
- Combine dry and wet mixtures. Add chopped almonds and chopped dried cranberries. Stir dough until consistency is thick and sticky.
- Drop dough by tablespoon-sized portions onto greased cookie sheet. Bake for 10-12 minutes, until edges are golden-brown. Allow to cool on a wire rack for at least 20 minutes.
- Place chocolate chips in a large coffee cup and microwave on high for 1 minute. Stir, and repeat until smooth.
- Dip cooled cookies into melted chocolate, coating half of each cookie.
- Lay cookies on parchment paper or wax paper until chocolate hardens and store in an airtight container for up to 1 week.
- Almond flour is available in most health food stores, many supermarkets, and is widely available online.To make almond flour, grind blanched slivered almonds in a food processor until finely ground; do not let it become a paste.
- Source: Almond Board of California
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