companion blog to the e-book the 24/7 Low Carb Diner

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Wednesday, November 30, 2016

Amaretto Snowfall Cookies and the December Diner News

Amaretto has an odd meaning in my clan. Sure, it is a sweet, almond-flavored, Italian liqueur. But in my family, it is a sign of deep emotion. As we are not drinkers, this is about at hard as we get. A sip of Amaretto is our admission of the need for a little relief from a moment of intense sadness. But that is just the liqueur itself. We love the Amaretto flavoring in coffees and desserts--no emotional trauma necessary.

Not that this past month has not be traumatic at our house. A son undergoing two cancer surgeries will do that to a mom. Not to mention extended family issues at Thanksgiving, and my sweet dog having a medical emergency Thanksgiving night. Then I had to go and have that dreaded birthday that qualifies one for free senior coffee. Just a little stress! Things are looking up, though.

My sweet JP is on the mend. No more treatments until after New Year. My pup is doing better too. Trying to get the newsletter out and get into the holiday spirit. The Amaretto flavor in these cookies helps. They are almondy and sweet and simply GOOD. The crescent shape is traditional for an almond cookie. I went the extra step by adding Amaretto flavoring by Capella to really amplify that flavor. So delicious and therapeutic as well. No alcohol content necessary.

Amaretto Snowfall Cookies

2 cups almond flour
1/3 cup erythritol/stevia blend
1 tsp baking powder
1/4 tsp salt
1 large egg
2 1/2 tbsp butter, melted
¾ tsp vanilla extract
30 drops Amaretto flavored Capella drops or ¼ tsp almond extract
1/8 tsp stevia extract
2 tbsp dried coconut milk powder or powdered erythritol /stevia blend
1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , Amaretto flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a log and turn ends into a crescent shape. Place on a parchment lined baking sheet. Bake at 350 degrees for about 12-15 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener into a mesh strainer or salt shaker and dust the top of each cookie.  36 cookies. 

A serving of 3:  127 calories 2 net g carb

 These are perfect cookies for a holiday cookie tray. I took a batch to school and the girls really loved the flavor. Very hard to tell they are sugarfree!

The snowfall is especially pretty. You can use powdered erythritol, but I really like the combination of dried coconut milk powder with a little sweetener. The consistency really does look like snow and it stays without disappearing into the cookie. It doesn;t really taste like coconut at all, so go ahead. I haven't tried it yet, but I hear you can make your own dried coffee creamer with this stuff. I rodered that and my Capella flavorings from Netrition.

Take a look at some of the goodies in this Christmas issue of the Diner News. Order here.

Snowflake Salad

Irish Cream Holiday Nog

White Christmas Stew

Pomegranate Pistachio Goat Cheese Log

Mint Chocolate Chip Cheesecake Dessert Cups

Smoked Mozzarella Hot Dip

Christmas Tree Appetizer

Pecan Pie Bars

3 King's Cauliflower

Mini Irish Cream Desserts

Smoky Creamed Kale

Maple Dijon Christmas Ham
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Order my original e-book or the latest version for couples and singles,  A Table for Two here.


Retta said...

I'm so sorry to read all the stress that you've been dealing with. It's absolutely amazing that you still got out another lovely and delicious newsletter. Amazing! Thank you.

Robin said...

Thank you for posting this recipe; was thinking about making hubby some treats. Hope everything continues on the upswing in your house.

Pam V. said...

Is Truvia a erythritol/stevia blend? Or is there something else I should be using? Thanks for all of your wonderful recipes!

Lisa said...

Wow these look delicious. Glad your hanging in there through all your stress. Hope things get better for you soon. Seems like it all comes in bunches. Thanks for sharing this cookie recipe. I definitely need to try these. They will look nice next to my biscotti.

Anonymous said...

I made these tonight and they were lovely. I was skeptical about the coconut milk powder but it worked! The powder smelled coconutty to me, but the final product did not at all. We used to get almond crescents at a bakery near my grand parents house when I was kid. And while the texture was a bit coarser due to the almond flour, the flavor was right on! I used Swerve and Stevia drops and I don't even get a hint of bitter aftertaste. Nice work!

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