ALMOND COOKIES FOR TIRAMISU

KAREN'S ALMOND COOKIES FOR TIRAMISU
4 ounces almond flour, 1 cup
1 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated
2/3 cup granular Splenda or equivalent liquid
1 teaspoon vanilla

Grease a 11x17" baking sheet and line with parchment paper or a silicone baking liner. Grease the parchment, if using, as well as the sides of the pan. Combine the dry ingredients in a small bowl. In a large metal bowl, beat the egg whites to firm peaks. In a separate large bowl, using the same beaters, beat the yolks and Splenda on high speed until thick and lemon colored, 4 minutes. Beat in the vanilla. Gently fold in the dry ingredients. Fold 1/4 of the egg whites into the batter. Fold 1/2 of the remaining whites into the batter until barely combined, then fold in the remaining egg whites until well combined. Be careful not to over mix and deflate the meringue. Spread evenly in the prepared pan. Bake at 350?20-25 minutes or until golden brown, firm and the top springs back when pressed lightly. Cool and cut into 32 pieces.

Makes 32 servings
Can be frozen

With granular Splenda:
Per Serving: 37 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Batch: 1184 Calories; 87g Fat; 62g Protein; 44g Carbohydrate; 13g Dietary Fiber; 31g Net Carbs

With liquid Splenda:
Per Serving: 35 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per Batch: 1120 Calories; 87g Fat; 62g Protein; 28g Carbohydrate; 13g Dietary Fiber; 15g Net Carbs

I made these to use in Lorraine's Tiramisu. They don't taste very good plain, but we'll see how they taste in the dessert when I make it tomorrow. They are very light and sort of like a thin sponge cake, but with a strong egg flavor.

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