“My invention of the Italian Almond cookie using Nature Sweet (maltitol.) NOT LOW CAL. These are very chewy and best to eat when completely cool.”

Ingredients Nutrition

  • 8 ounces almond meal
  • 2 cups maltitol (powdered)
  • 3 egg whites
  • 14 teaspoon almond extract
  • 14 cup flour
  • 1 cup sliced almonds


  1. Preheat oven to 350 degrees.
  2. Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
  3. While mixer is on low, add egg whites one at a time.
  4. Add the rest of the maltitol, the almond extract, and the flour. Mix until consistent.
  5. Drop onto cookie sheet lined with parchment paper using a small cookie dough scoop or by the rounded iced-teaspoon full.
  6. Bake 15 to 20 minutes until starting to brown. Remove from oven and let sit a couple more minutes on cookie sheet. Carefully remove to cooling rack.
  7. I was missing one ingredient. Next time I will press each dough ball slightly into a bowl filled with 1c sliced almonds before placing on cookie tray. This really makes the cookie! I didn't have any. They're not included in the nutritional value at the moment.
  8. This made 20 servings last night and is calculated as such. Should make 24. I used too much dough per scoop.
  9. This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
  10. I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time. Ignore the picture there. These should be almost coated with a layer of the sliced almonds. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis! Trust me -- they need the sliced almonds to be truly great. :).
  11. Number of Servings: 20.
  12. Recipe submitted by SparkPeople user PRAIRIEHARPY.
  13. Number of Servings: 20.

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