HAZELNUT LATT?THINS

SALLY'S HAZELNUT LATT?THINS
3 ounces hazelnut flour *
4 teaspoons granular Splenda or equivalent liquid Splenda
1 egg white
Pinch salt
1/8 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon instant espresso powder **

Stir all of the ingredients in a small bowl until a soft dough forms. Drop by 1/2 teaspoons onto a parchment lined baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Bake at 325?for 15-20 minutes or until lightly browned and crisp.

Makes about 16 cookies
Can be frozen

* I had to toast and grind my own hazelnuts to make "flour". From 3 ounces of toasted skinned nuts, I got about 2/3 cup finely ground. Because my flour was denser than commercial hazelnut flour, I only got 16 cookies.

** I used Taster's Choice vanilla instant coffee powder, crushed

Per 2 Cookies: 35 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 4 Cookies: 70 Calories; 6g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

These are pretty good and I'm sure would be even better if you use hazelnut flour instead of grinding your own nuts. I might add a little more sweetener next time, maybe an extra teaspoon or so to offset the bitterness of the coffee powder. There is no difference in the carb count between using granular or liquid Splenda.

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