CINNAMON CRISPS

GEORGE'S CINNAMON CRISPS
1 cup almond flour, 4 ounces
1/4 cup granular Splenda or equivalent liquid Splenda
1 egg white
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Mix all of the ingredients except the topping in a small bowl with a spoon. Everything should be moist and the dough should hold together. Divide the dough into 24 equal pieces; roll each piece of dough into a ball and place on a silicone or parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. Sprinkle the topping over the cookies. Bake at 350?for 15 minutes, or until golden brown. Cool completely then store in an airtight container at room temperature.

Makes 24 cookies
Can be frozen

With granular Splenda:
Per Cookie: 30 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
Per 2 Cookies: 59 Calories; 5g Fat; 2g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per Cookie: 29 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carbs
Per 2 Cookies: 57 Calories; 5g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

This recipe is from George Stella's "Eating Stella Style" cookbook. I think they have an odd taste, which I suspect might be burnt cinnamon. Maybe there is just too much cinnamon in them. The topping didn't do anything for the flavor, and it makes them look ugly, so I wouldn't bother using that again. I don't know why these don't taste very good. I've made my Gingersnaps recipe a few times and they're always tasty. The recipes are nearly identical except for the spices.

VARIATION
Add 2 tablespoons softened butter along with the rest of the cookie ingredients. Omit the cinnamon-Splenda topping.

Makes 24 cookies

With granular Splenda:
Per Cookie: 38 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carb
Per 2 Cookies: 76 Calories; 7g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per Cookie: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; .5g Dietary Fiber; .5g Net Carb
Per 2 Cookies: 74 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

For some reason adding butter made them taste a little better and made a more tender cookie.

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