Source: dLife

Italian style "biscuit" cookie with almonds and chocolate.

Servings

0.5 cup whole almonds , toasted and roughly chopped (divided)
0.5 cup white all purpose flour
0.33 cup whole wheat flour
0.25 cup Cocoa Powder, unsweetened
2 tsp instant coffee granules
0.5 tsp baking soda
0.12 tsp salt
0.5 cup SPLENDAŽ No Calorie Sweetener, granulated (Splenda)
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray, for baking

1 Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray.
2 Place 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the combination in a bowl.
3 Put the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Combine the flour mixture and the egg mixture and mix in 1/4 cup almonds.
4 Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F.
5 Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry.

Store in an airtight container.