Chocolate Almond Finger Cookies

By AzWench

Ingredients

• 8 tablespoon unsalted butter, softened
• 1/2 cup Splenda
• 2 large egg whites
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 cups almond flour

Details

Servings 50

Preparation

Step 1

Preheat the oven to 350 degrees and line 2 cookie pans with parchment paper.

In the bowl of an electric mixer, beat the softened butter on medium speed for about 2 minutes, then add the sugar substitute and beat for another minute until the mix is well blended and turns white.

Add the egg whites and beat until smooth.

Remove from the mixer and use a rubber spatula to mix in the cocoa powder and almond flour until well blended.

Scrape the mix into a pastry bag and pipe out 2-inch-long finger cookies on the lined sheet pans, leaving a couple of inches of space in between each one. Makes about 50 finger cookies. (You may use the pastry bag without a tip if you do not have one large enough, or you may use a teaspoon to make the cookies.)

Bake for about 12 minutes and then remove and cool on racks. The cookies are best served immediately once fully cooled, but they can be stored on the counter in a covered container or ziplock bag for up to 3 days.