It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Snow Dusted Tea Cakes

Source: Marlene Koch's Eat What You Love

Finely ground nuts add a twist to a traditional shortbread cookie.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	64.3

Total Carbs	4.7 g

Dietary Fiber	0.5 g

Sugars	0.6 g

Total Fat	4.6 g

Saturated Fat	1.6 g

Unsaturated Fat	0.0 g

Potassium	6.7 mg

Protein	1.5 g

Sodium	23.8 mg

Dietary Exchanges 4.6 Fat, 0.0 Other Carbs, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

0.75
0 3/4 cup almond meal (flour) 0.5
0 1/2 cup white all purpose flour 0.25
0 1/4 cup butter 0.75
0 3/4 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 each eggs 0.5
0 1/2 tsp almond extract 1.0
1 tbsp powdered sugar

Directions

Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
If using whole almonds, place almonds in a food processor and process until very finely processed (like very coarse flour). Pour ground almonds into a small mixing bowl. Add all-purpose flour. Combine and set aside.
In a large bowl, using an electric mixer, beat butter and until mixed together (it will not be creamy). Add the egg and almond extract and beat until light and fluffy. Add flour mixture and gently stir until all ingredients are well blended. Refrigerate dough for 30 minutes.
Roll level tablespoons of dough into round balls and place 1¼ inches apart on the baking sheet. Bake 12-15 minutes, until tops are slightly browned and bottoms are golden brown. Remove cookies and cool. Sift powdered sugar across tops of cookies before serving.