Manual

48
3 egg whites
1
1
⁄2 cups sugar
1 teaspoon almond
extract
2 cups sliced almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10 and
whip about 2 minutes, or until soft peaks form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl.
Add almond extract. Turn to Speed 10 and whip
1
1
⁄2 minutes, or until very stiff. Fold in almonds with
rubber spatula.
Drop by tablespoonfuls onto greased and floured or
parchment paper-covered baking sheets. Bake at
325°F for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g pro, 9 g carb, 3 g fat,
0 mg chol, 5 mg sod.
Almond Kisses
3 cups (12 oz.)
shredded extra sharp
Cheddar cheese
3
⁄4 cup butter or
margarine, softened
and cut up
1
1
⁄2 cups all-purpose
flour
1
⁄2 teaspoon cayenne
Place cheese and butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 45 seconds. Turn to Speed 4 and beat about
30 seconds, or until well blended. Add flour and
cayenne. Turn to STIR Speed and mix about
45 seconds, or until mixture forms a ball.
Divide dough in half. Wrap half of dough in plastic
wrap and refrigerate. On floured surface with
floured rolling pin, roll remaining half of dough to
1
⁄4 inch thick (about 12x9-inch rectangle). Cut into
1x3-inch strips. With floured spatula, place on large
lightly greased baking sheets. Bake at 375°F for
10 to 12 minutes, or until set. Let stand 1 minute.
Remove from pans and cool on wire rack. Repeat
with remaining dough. Serve warm or at room
temperature.
Yield: 30 servings (2 wafers per serving).
Per serving: About 108 cal, 4 g pro, 5 g carb,
8 g fat, 12 mg chol, 126 mg sod.
Crispy Cheese Wafers