| 2⅛ cups | Almonds, ground | |
| 2 tbsp | Erythritol | |
| 1 tsp | Guar Gum (E-412) | |
| 1 tsp | Cinnamon, ground | |
| 3 tbsp 1 tsp | Almonds, whole | |
| 3 (ea. 1.76 oz) | Egg, large | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 14.38 oz | altogether (view nutrition facts) |
Preparation
- Serving size:0.40 oz (calculated)Notes: 1 cookie, about 2 in (5 cm) long, 1 in (2.5 cm) high, 3/8 in (1 cm) thick
- Temperature: 392 °F
- Mix the dry ingredients in a bowl.
- Add the three eggs and mix together. You will get a sticky, slightly wet dough.
- On a baking tray lined with parchment paper, form two roll about 1 inch (2.5 cm) high and 2 inches (5 cm) wide. Wet your hands slightly to avoid the dough from sticking to your hands.
- Bake for 15 minutes.
- While still warm, cut the rolls into slices about 3/8 inch (1 cm) wide.
- Spread on the baking tray and bake for another 12 minutes. The cantuccini are done when the edges start to brown.
- Tip: You can also add pistacchios or other nuts instead of whole almonds.
- Calorie count44 kcal
- % of calories by macros
Fat 72.7 % 32 kcal 3.6 g Net Carbs 6.8 % 3 kcal 0.7 g Dietary Fiber 4.5 % 2 kcal 0.9 g Protein 15.9 % 7 kcal 1.9 g - Approx. WW SmartPoints™1.1
- Cholesterol 15.4 mg
- Sodium 10.2 mg
- Fat 3.6 g
- Saturated Fat 0.4 g
- Trans Fat 0 g
- Carbohydrates 2.2 g
- Dietary Fiber 0.9 g
- Total Sugars 0.3 g
- Added Sugar 0 g
- Sugar alcohols 0.6 g
- Protein 1.9 g
- Calcium 20.5 mg
- Iron 0.3 mg
- Magnesium 17.9 mg
- Potassium 53.2 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 6.7 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 4.8 mcg
- Folic Acid 0 mcg