Almond Fudge Rounds

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Treat yourself to dark chocolate chews! These delectable goodies are the perfect way to end a nutritious meal.


White whole wheat flour is made from a naturally occurring albino variety of wheat. It has all the fiber and other health advantages of regular whole wheat flour without the dark color. Look for it in the baking aisle at the supermarket.


Nutrition Facts Per Serving:

* Servings: 36 cookies
* Calories 73
* Total Fat (g) 3
* Saturated Fat (g) 1
* Cholesterol (mg) 5
* Sodium (mg) 46
* Carbohydrate (g) 10
* Fiber (g) 0
* Protein (g) 2
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 0
Diabetic Exchanges
* Other Carbohydrates (d.e.) .5
* Fat (d.e.) .5

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  • 36

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup packed brown sugar or brown sugar substitute-brown sugar blend* equivalent to 3/4 cup brown sugar
  • 1 teaspoon instant espresso coffee powder
  • 3/4 teaspoon baking soda
  • 2 egg whites
  • 1/3 cup plain low-fat yogurt
  • 1/2 teaspoon almond extract
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour or white whole wheat flour
  • 1 ounce white baking chocolate squares (with cocoa butter)
  • 1/4 teaspoon shortening
  • 36 to 40 36 to 40 whole almonds, toasted
  • 1/4 teaspoon powdered sugar (optional)

Preparation

Step 1

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.

2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm.

3. Using the back of a small round measuring spoon, immediately make an indentation in the center of each warm cookie. Transfer cookies to a wire rack; cool.

4. In a small saucepan, combine white baking chocolate and shortening; heat and stir over low heat until melted and smooth. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond into the indentation in each cookie. Let cookies stand until white chocolate is set. If desired, lightly sift powdered sugar over cookies. Makes 36 cookies.

Mint Fudge Rounds: Mint Fudge Rounds: Prepare as directed, except substitute mint extract for the almond extract and omit the almonds. After dough balls are placed on cookie sheets, use the bottom of a glass very lightly coated with nonstick cooking spray to slightly flatten dough balls. Bake as directed. Melt white chocolate and shortening as directed; lightly drizzle over cooled cookies. If desired, place a fresh mint leaf on each cookie. If desired, lightly sift powdered sugar over cookies.

Sugar Substitutes:
Choose Splenda® Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 3/4 cup brown sugar. If making Almond Fudge Rounds, make an indentation in the center of each dough ball before baking using the back of a small round measuring spoon; after baking press indentation again as directed.
PER COOKIE WITH SUBSTITUTE: same as above, except 66 cal., 44 mg sodium, 8 g carbo.

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