Zesty Italian Lemon Cookies Tall taste with low cholesterol.
Preheat oven to 375°F.
- 3 large egg whites
- 1-3/4 cups sugar
- 1 tsp. lemon zest
- 1/2 tsp. baking powder
- 1/4 tsp. almond extract
- 1-3/4 cups all purpose flour
- 1-1/2 cups chopped nuts or dried fruit
1) Using an electric mixer, beat the egg whites, sugar, lemon zest, baking powder and almond extract until smooth.
2) Add the flour and nuts or fruit, and stir just until the ingredients are thoroughly mixed.
3) Drop tablespoon-size lumps of dough on a greased baking sheet.
Bake until the cookies are lightly browned, 10-12 minutes.
Let them cool completely and store in an airtight container.Per serving: calories 274, fat 8.6g, 27% calories from fat, cholesterol 0mg, protein 5.9g, carbohydrates 45.5g, fiber 2.2g, sugar 30.4g, sodium 29mg, diet points 6.3.
Yikes! What's with all the sugar?
Carlo, I have a question: I don't do much baking, and what little I do is usually around the upcoming Holidays. I tried baking cookies with Splenda once, and it didn't turn out too bad. But could you give us a few pointers about baking with Splenda vs. sugar?
Thanks!