Source: dLife

Classic crispy Italian almond cookie.

Servings

0.25 cup slivered almonds , finely chopped
0.5 cup SPLENDA® Sugar Blend for Baking
2 tbsp butter
4 egg whites , lightly beaten
2 tsp almond extract
2 cup white whole wheat flour
2 tsp baking powder
0.25 tsp salt
1 cooking spray

1 Preheat the oven to 375°F.
2 In small baking pan, bake almonds 7 to 8 minutes or until almonds are golden brown, watching carefully that almonds do not burn. Set aside.
3 In medium bowl beat sugar and butter with electric mixer at medium speed until mixture is smooth.
4 Add egg whites and almond extract to mixture and beat until ingredients are well blended.
5 In large bowl, combine flour with baking powder and salt, and mix together well.
6 Stir SPLENDA® Sugar Blend for Baking and egg white mixture into flour mixture until well blended.
7 Coat two 9" x 5" loaf pans with cooking spray. Divide dough evenly. Wet fingertips and spread half of the dough evenly onto the bottom of each pan.
8 Bake dough for 15 minutes or until a knife inserted into center of dough comes out clean.
9 Remove pans from oven and turn out onto cutting board.
10 Once loaves are cool enough to handle, cut each loaf into 16 slices about 1/2 inch thick.
11 Line baking sheet with parchment paper and place slices on top of parchment paper.
12 Bake for 5 minutes, turn slices and bake for additional 5 minutes or until slices are golden brown.
13 Serve slices warm or cool them completely and store in airtight container.