My Very Best Sugar Free Chinese Almond Cookies - With An Almond On Top!"A recipe has no soul. You, as the baker, must bring soul to the recipe."
It's important to note that you need to use a specific brand of stevia in order to get the measurements right (As well as to eliminate the bitter after-taste that Stevia is oh-so-famous for!)  Allergy Information:
The Recipe:
Instructions:1.Preheat oven to 325 degrees Fahrenheit.2.In a large bowl, sift the flour, baking powder, baking soda, and salt.3.In a medium bowl, use an electric mixer to beat the butter, shortening, and Stevia. Add the egg and almond extract and beat until well blended.4.Add to medium bowl to the large bowl and mix well. (Note: The dough will be crumbly at this point, no worries though - that is what it's supposed to be like. )5.Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are about a foot long. Wrap and refrigerate for 2 hours.6.Take a log and lightly cut/mark the dough at 3/4 inch intervals so that you have just over a dozen pieces. Now that you have marked it evenly, cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray. Place an almond in the center of each cookie and press down lightly.7.Brush each cookie lightly with the beaten egg before baking. Bake for 15 - 20 minutes, or until golden brown. Let Cool down and it's ready to eat!
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Natural Sugar Substitute Of The Month: Erythritol
Erythritol is a great substitute for sugar, although it is only about 65% as sweet as sugar, so you'll need to use more of it in order to properly bake with it.
Click The Package To Learn More!