Saturday, December 29, 2007

Recipe: Low-carb pecan sandies


These are a really nice cookie with the texture of shortbread... except that they're low-carb and healthy! My comments/variations are in italics.

- 2 sticks butter, softened
- 1 1/2 cups finely ground pecans ("pecan meal")
- 1/2 cup almond flour ("ground almonds")
- 1 cup Splenda (or equivalent)
- 1 egg
- 1/2 tsp salt
- 1/4 tsp baking powder (heaping)
- 1/2 tsp cinnamon (heaping)
- 1/2 tsp mace or nutmeg (I used mace - heaping)
- 1/2 cup vanilla whey powder (I used low-carb vanilla protein powder)
- 1/2 cup vital wheat gluten

Preheat oven to 325F.

Beat butter in a large bowl until it's fluffy and light. Add Splenda, blending well. Add egg, and beat again. Add salt, baking powder, spices, ground pecans and almonds. Beat until completely incorporated. Add whey powder and gluten and finish mixing. Dough will be sticky and a little gooey but should hold together.

Line a cookie sheet with parchment paper and lay dough onto paper. Use a spatula to smooth dough into even layer, about 1/4" thick. Bake 25 to 30 minutes until golden brown. Score with a sharp knife while cookies are still hot. Makes 5 dozen cookies - 1.3 effective grams of carbohydrate per cookie.

(I didn't get anywhere near 70 cookies, but had about half that. I made them larger than intended obviously, but they certainly weren't huge. I used a 1-oz. cookie scoop to measure each cookie's batter. Click the photo for a larger version.)

Source: Low Carb Luxury.

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