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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts. | 2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes. | 3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool. | 4. Makes about 84 cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 3/4	cups		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1	teaspoon		-	-	-	-
splenda granular	1	cup		-	-	-	-
egg beater substitute	1/2	cup		-	-	-	-
butter	5	tablespoons	melted	427.5	19.6425	13.3575	36.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pistachio	1	cup	chopped	688.8	33.4191	24.7968	55.7436

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.