Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. add lemon juice. cook water and sugar until candy thermometer registers 240*f or until a small amount of mixture dropped into cold water forms a soft ball. add to ground almonds. mix well. when cool enough to handle, knead until smooth. cool. pack in a jar, cover and store in refrigerator for at least 1 week to ripen. makes about 2 pounds. note: if almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, not boiling, water until sufficiently soft to handle. use in cookies, coffee cakes or in other pastries and desserts.

Target recipe: turn the oven on to 400 degrees. put the sliced almonds on a cutting board. using a knife, make cuts on top until the almonds are chopped. place them on a cookie sheet and put them in the oven (even if the oven is not preheated yet). let them cook until they are finely toasted. then take them out of the oven to cool. in a medium bowl mix the extract, baking soda, applesauce, and sour cream. mix well. then stir in the splenda, flour, and the cooled chopped almonds. spray 2 cookie sheets (i used the one i had toasted the almonds on) with cooking spray. drop the batter by teaspoonfuls onto the sheets. bake for about 8 minutes or until they are just starting to brown on top and the bottoms are lightly brown.