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Pam) cookie sheet, flatten
out if you want to and bake
for 15-20 minutes. Take
out when done and let sit
for another 5 minutes.
Makes about 12 2x2in
cookies.
I got this recipe from the
back of chocolate chip bag
and switched some of the
ingredient to its low carb
equivalent. It tastes really
good but it never hurts
to add more sugar
sometimes.
Linzertorte Bars
CarbsPerServing:33g carbs total
Effort:Easy
Ingredients:
1
(
1/2 cups almond flour --
or hazelnut or walnut
flours)
3
tablespoons artificial
sweetener -- splenda
1
-
1
/2 cup artificial sweetener
- splenda
cup Zero Carb Carbolite
Bake mix
/2 teaspoon baking
powder
1
1
1
3
(
3
2
4
/2 teaspoon cinnamon1/8 teaspoon ground cloves
/8 teaspoon salt
/4 cup butter -- room temp
12 T)
/4 teaspoon vanilla extract
egg yolks
tablespoons preserves,
apricot -- or raspberry or
strawberry
How to Prepare:
Preheat oven to
3
50degrees. Line a 9"
square baking pan with
aluminum foil. Butter the
foil.
Stir together the Nut Flour
and 3 T splenda. In a
separate bowl, sift together
Carbolite bake mix, baking
powder, cinnamon, cloves
and salt. Set both mixtures
aside.
Combine the butter, 1/2 c.
Splenda and the vanilla in a
large bowl. Using and
electric mixer set on high
speed, beat until light and
fluffy. Add the egg yolks and
beat until fluffy. Reduce the
speed to low and add the
nut and flour mixtures and
mix until just blended (it will
be crumbly-ish)
Spread 1 3/4 c of the batter
into the prepared pan. Top
with a thin layer of
preserves, leaving a 1/2
inch border. Spoon the
remaining
batter into a pastry bag fitted
with a 1/4" plain tip. Pipe the
batter in a lattice patter atop
the preserves. (i made little
ropes of batter and laid
them on top). Refrigerate for
2
0 min.
Bake until the preserves
begin to bubble and the
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