--------------------------------NORMA WRENN--------------------------------
      3 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cardamom
    1/2 ts Ground ginger
    2/3 c  Margarine; softened
      1 c  Sugar
    3/4 c  Egg Beaters 99% Egg Product
      1 ts Almond extract
    1/2 c  Whole blanched almonds;
           Toasted; coarsely chopped
    1/3 c  Minced crystallized ginger
           Vegetable cooking spray
  Combine first 5 ingredients; stir well.  Beat margarine and sugar at medium
  speed of an electric mixer about 2 minutes or until soft and creamy. Add
  egg substitute and almond flavoring; beat well.  Add dry ingredients,
  beating just until blended; stir in almonds and crystallized ginger.
  Shape dough into two 12-x 2-1/2-inch logs and place 4-inches apart on a
  baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30
  minutes or until a wooden pick inserted in center comes out clean. Let cool
  on wire racks 15 minutes.
  Using a serrated knife, slice logs diagonally into twelve 1-inch-thick
  slices.  Place on an ungreased baking sheet; bake at 350 degrees for 12 to
  15 minutes on each side or until cookies are golden. Let cool on wire
  []1.7g protein, 3.9g fat (0.7 saturated), 12.6g carbohydrate, 0.4g fiber,
  0mg cholesterol, 83mg sodium, and 19mg calcium. Source: Southern Living
  Cooking School, Cafe Southern Living Five-Star Dining
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