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77607almond_cookies.bmp

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Reviews Date product posted
0 Mon January 26, 2004
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Description:
Ingredients: .8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs


1 lb bittersweet chocolate
(I used 1 bag of LowCarb
Success sugar free semi-
sweet chocolate chips
plus 3 PureDelite dark
chocolate bars, because
that was what I had in my
kitchen)
How To Prepare: Preheat oven to 350 degrees.
Stir together bake mix, cocoa and
baking powders and salt.


In a double boiler, melt 3/4 of the
chocolate and all the butter; stir
until smooth.


Remove chocolate mixture from
heat and stir in sugar. Mix eggs
in one by one. Combine with dry
ingredients and mix until just
combined. At this point, I mixed
in the additional chocolate chips,
though you may want to save
them to sprinkle on the dough
before baking.


Chill dough, covered in fridge, for
10-60 minutes.


Drop rounded tablespoon
measures of dough about 1 inch
apart on greased cookie sheet.
Stud cookies with additional
chocolate, if you didn't mix it into
the batter earlier.


Cook for 10 minutes. DO NOT
OVERCOOK!!! Cookies will have
a cake-like texture.


These are great for chocolate
lovers. I got the recipie off
Epicurious.com (originally from
Gourmet magazine) and altered
it slightly for us low-carb lovers.


Enjoy!
Number of Servings: Makes 36 cookies
Carbs per serving - include all nutritional information if known: ~30 grams total
Preparation Time: 1 hr
Effort (Easy, Average, Difficult): Easy
 



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