Skinny Sensations

At the end of a long day, just a nibble of something sweet can soothe jangled nerves and tired bones. These cravings are easily satisfied with a slice or two of these skinny sensations, a copycat recipe of that popular treat known as Almondina® or THINaddictives. This crispy cookie has no added fat, is wonderfully crunchy, and has a delicious nutty flavor from a mix of almonds and pistachios. Sliced super thin, they’re slightly sweet and chewy, studded with a generous helping of dried apricots.

Skinny Sensations

According to Judith Wurtman a research scientist in the Department of Brain and Cognitive Science at the Massachusetts Institute of Technology, the right food, eaten in moderation, can be calming. Foods that relieve stress are carbohydrates such as sugars, grains and starches, including cookies, cake, bread, bagels, pasta and muffins. However, it doesn’t take an entire pan of Rice Krispies Treats™ to produce the desired peace of mind. A little carbohydrate goes a long way. According to Wurtman, just one ounce of carbohydrate will have the desired effect. The recipe for these wafer thin, crunchy biscotti-like cookies is from Pragmatic Attic. Paired with a hot cup of coffee or tea, they will transport you to an oasis of calm with very little guilt.

Assemble your ingredients. Preheat the oven to 350 F. and line a loaf pan with parchment paper (ungreased). You can use a standard 8 1/2″ X 4″ baking pan. I used an Israeli disposable loaf pan that was a little narrower and longer, 11″ X 3 1/2″. I like smaller slices for this recipe. Chop the dried apricots into a 1/4-inch dice. Separate four eggs. Set the egg yolks aside and save them for another recipe. Reserve the egg whites.

Using a stand mixer or hand mixer, beat the egg whites and salt on medium speed until soft peaks start to form. Increase the speed to medium-high and add the sugar one tablespoon at a time until stiff peaks form. Don’t overbeat the egg whites. Fold in the lemon rind and orange rind, flour, pistachios, almonds and chopped dried apricots. Mix gently but thoroughly with a flexible spatula.

Spread the batter evenly in the prepared loaf pan. Smooth the top with an offset spatula. Bake in a preheated oven at 350 F. for thirty to forty minutes until the top is light golden and a tester comes out clean when inserted in the pan. Allow the loaf to cool. Wrap the cooled loaf still resting on the parchment paper in foil and freeze overnight.

When ready to bake the next day, preheat the oven to 200 F. Line two large baking sheets with parchment paper. Allow the loaf to sit at room temperature for NOT more than ten minutes to soften up a bit before slicing. Using a serrated knife, cut the loaf into 1/8-inch slices (think Melba toast). Lay the slices cut side down on the prepared baking sheets. Allow the slices to dry out in the preheated oven for sixty minutes. Check the slices after forty minutes. You do not want the slices to brown but rather to crisp up. Allow the sliced cookies to cool completely before storing at room temperature in an airtight resealable container.

Print Recipe

Skinny Sensations

Cookies, Cakes, Pies and Desserts

By Pragmatic Attic – Serves: 48

Prep Time: 15 minutes + freezing overnight – Cooking Time: 30 minutes + 90 minutes – Total Time: 45 minutes + 90 minutes + freezing overnight

Super thin, crunchy wafers with roasted almonds, pistachios and dried apricots in every bite.

Ingredients

• 1 cup all-purpose flour
• ¼ teaspoon fine sea salt
• ½ cup granulated sugar
• finely grated zest of 1 lemon (about 1 tablespoon, packed)
• finely grated zest of 1 orange (about 2 teaspoons, packed)
• 4 large egg whites
• ½ cup whole, roasted pistachios
• ½ cup whole, roasted almonds
• ½ cup finely chopped dried apricots (1/4 inch dice)

Instructions

1

Assemble your ingredients. Preheat the oven to 350 F. and line a loaf pan with parchment paper (ungreased). You can use a standard 8 1/2" X 4" baking pan. I used an Israeli disposable loaf pan that was a little narrower and longer, 11" X 3 1/2". Chop the dried apricots into a 1/4-inch dice.

2

Separate 4 large eggs. Set the egg yolks aside and save them for another recipe. Using a stand mixer or hand mixer, beat the egg whites and salt on medium speed until soft peaks start to form. Increase the speed to medium-high and add the sugar 1 tablespoon at a time until stiff peaks form. Don't overbeat the egg whites.

3

Fold in the lemon rind and orange rind, flour, pistachios, almonds and chopped dried apricots. Mix gently but thoroughly with a flexible spatula.

4

Spread the batter in the prepared loaf pan. Smooth the top of the batter with an offset spatula.

5

Bake the loaf in the preheated oven for 30-40 minutes. The top of the loaf will be lightly golden and a cake tester will come out clean when done. Cool in the pan for 10 minutes, unmold from the pan, and then cool completely. Wrap the loaf in parchment paper, then aluminum foil and freeze overnight.

6

When ready to bake the skinny sensations, preheat the oven to 200 F. and line 2 large baking sheets with parchment paper. Remove the loaf from the freezer. Using a serrated knife, cut the loaf into slices 1/8-inch thick. The slices should be the thickness of Melba toast. Lay the slices on the lined baking sheets and place the baking sheets in the oven to dry out the slices for 60 minutes.

7

Allow the skinny sensations to cool completely before storing in a resealable airtight container at room temperature.