1-1/2 cups raw almonds
2 tablespoons vegetable oil
4 eggs
3 tablespoons lecithin granules
2 teaspoons almond extract
1 cup granulated fructose
3/4 cup vanilla soy protein powder
3/4 cup hemp protein powder (Bob's)
In food processor, process almonds into almond butter. Add eggs, lecithin, extract, fructose, and blend well.
Next, mix by hand items in food processor and protein powders. If you try and do this in the processor you may burn up motor. Use a ice cream scooper for even cookies. Spoon out dough on non-stick cookie sheets and flatten with spatula. Bake 375 degrees 10 minutes. Flip cookies over and cook another 5 minutes. When just out of oven, top while hot with single almond in the center of each cookie. About 2 grams of starch each.
Directions
In large mixing bowl cream together butter, vanilla, fructose and salt. Add water, mix. Add cocoa powder and mix. Add remaining ingredients and mix until dough ball forms. Chill for 1 hour. This dough can be rolled in wax paper and deep chilled and sliced for bottoms of small dishes or can be pressed out and used in bottom of cheesecake or pie pan. Bake before adding cooked filling at 350 degrees F for 10 to 12 minutes.
Use
Dessert, snack