Preheat oven to 35~F (18~C).
In a medium size bowl, combine margarine and fructose, beating until light and fluffy.
Mix in egg white and almond extract.
Gradually stir in flour, baking soda, and cream of tartar; mix well.
Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.
Top each cookie with an almond slice. Bake for 8 to 1 minutes, until lightly browned.
Transfer to parchment or wax paper to cool.
Makes about 32 cookies. Per 2 cookie
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