Title: Almond cakes
 Categories: Desserts, Cakes, Eat-lf mail, Low fat, Want to try
      Yield: 28 Servings
 
      1 c  Blanched almonds
  1 1/3 c  Sugar
      1 c  All-purpose flour
      1 ts Rose water; (optional)
      3    Egg whites
           Vegetable cooking spray
 
  Place almonds in food processor, and process until finely ground. Add
  sugar and flour; process until blended. Add rose water and egg
  whites; process until well-blended (the mixture will be very thick).
  With floured hands, shape the dough into 28 balls, and place 2 inches
  apart on baking sheets coated with cooking spray.
  
  Bake at 325 degrees for 28 minutes or until crisp on the outside and
  soft on the inside; cool on racks.
  
  Yield: 28 cookies (serving size: 1 cookie).
  
  The original version of these cookies called for 2 cups of almonds. We
  replaced 1 cup with flour for a healthier, but still delicious,
  alternative.
  
  NOTES : Cal  85.3, Fat 2.8g, Carb 13.9g, Fib 0.4g, Pro 1.9g, Sod 7mg,
  CFF 28.2%.