1/2 cup butter, softened
4 1/2 ounces almond flour, 1 1/4 cups
1 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
In a medium bowl, cream the butter. Add the remaining ingredients and beat until well combined. Spread in a greased 8x8" baking pan. It's helpful to cover the dough with a sheet of plastic wrap, then gently press on the plastic to spread the dough evenly; peel off the plastic and discard. Bake at 350º 15-17 minutes until golden brown; cool. Once the cookie has cooled, turn out of the pan and cut into 12 "fingers". Place on a baking sheet and continue baking at 350º about 5 minutes until well-browned, but not burnt. Cool completely.
1 egg yolk
1 1/2 tablespoons granular Splenda or equivalent liquid Splenda
8 ounces mascarpone cheese
4 ounces cream cheese, softened
1 teaspoon vanilla
5 ounces heavy cream
1 tablespoon granular Splenda or equivalent liquid Splenda
Beat the yolk, 1 1/2 tablespoons granular Splenda, mascarpone, cream cheese and vanilla until fluffy. In a separate bowl, beat the heavy cream with 1 tablespoon Splenda until stiff; fold into the cheese mixture.
SOAKING SYRUP AND TOPPING:
1 teaspoon granular Splenda or equivalent liquid Splenda
5 ounces boiling water
2 teaspoons instant coffee granules
1 tablespoon cocoa
1 tablespoon granular Splenda
Dissolve the coffee and 1 teaspoon Splenda in the boiling water. In a small bowl, sift together the cocoa and 1 tablespoon Splenda (must be granular). Arrange half of the cookies in a 8x4" loaf pan; brush with half of the coffee. Top with half of the filling; dust with half of the cocoa mixture. Repeat the layers, dusting with the remaining cocoa. Chill overnight.
Makes 8 servings
Can be frozen
Made with granular Splenda:
Per Serving: 472 Calories; 45g Fat; 7g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
Made with liquid Splenda:
Per Serving: 458 Calories; 45g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This has an interesting texture with the creamy filling and the almond cookies, but it lacked flavor. I think what's missing is the Kahlua that I use in my high carb tiramisu. I might try this again sometime with a low carb Kahlua clone. I was a little afraid that the cookies wouldn't absorb the coffee and I'd end up with a pool of liquid in the bottom of the pan, but it was fine. The texture of the cookie layers is slightly grainy due to the ground almonds so it's not quite the same as using savoiardi biscuits. The other thing I miss is the sprinkling of grated bittersweet chocolate that I use on my high carb tiramisu but, since I can't tolerate sugar alcohols, sugar free chocolate isn't an option. This is good enough that it deserves some tweaking.
I just wanted to add that the more I ate this, the more I liked it. I still think the flavor needs to be worked on, but even my husband loved it and asked for a second piece.
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