Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
691
Calories
20g
Protein
19g
Fat
108g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup light margarine
- 1/2 cup sugar
- 2 eggs, whites
- 1/2 tsp almond food extract
- 4 drop yellow food coloring
- 1 cup flour
- 1/2 tsp baking soda
- 12 toasted almonds, cut in half
- =
Directions
1
Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about ¾-in. Balls. Top with almonds. Bake for 12 minutes. Food exchange per serving: ½ bread exchange cho: og; fat: 1g; cal: 43;
Recipe sourced from
fandom