- 2-1/2 cups of Baking Mix
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetener
- 3 large eggs
- 1 tsp vanilla
- 2 tbls instant coffee crystals dissolved in 1 tbls hot water
- 1 cup toasted almonds coarsely chopped
- 1 oz unsweetened chocolate shaved
Place whole almonds onto a baking sheet and toast for 8 minutes, cool and coarsely chop. Reduce the oven temperature to 300. In a small bowl beat the eggs, dissolved coffee crystals and vanilla until smooth. In a large mixing bowl combine the Baking Mix, sweetener, baking powder and salt. Slowly add the egg mixture and stir until smooth. Stir in the almonds and shaved chocolate then turn dough out onto a lightly floured surface (I used more baking mix) and shape into a log about 15x5 inches and place onto a lightly greased baking sheet. Bake for about 40 minutes or until firm to the touch. Let cool for 10-15 minutes then cut the log into 3/4 inch slices. Place slices onto the baking sheet and bake for an additional 12 minutes then turn and bake for another 12 minutes. Place the cookies on a wire rack to cool. If you wish you can drizzle with melted sugar-free chocolate. Store in a tightly sealed container. These cookies are crisp and delicious!
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