Sugarless Almond Slice-and-Bake Cookies Sugarless Almond Slice-and-Bake Cookies

Author: Canadian Living

This is an all-purpose cookie that you can use for any occasion.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2004



Line rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat butter with sugar substitute until smooth. Beat in egg then almond extract. In separate bowl, whisk flour with baking powder; stir into butter mixture in 2 additions. On floured surface, roll dough into 2-inch (5 cm) thick log. Wrap in plastic wrap; refrigerate until chilled, 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 3 weeks.)

Cut log into 1/4-inch (5 mm) thick slices; place on prepared pans. Press almond slice into centre of each. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden around edges, about 10 minutes. Let cool on pans on rack for 1 minute. With spatula, transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 4 g
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 3.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Sugarless Almond Slice-and-Bake Cookies