1. Grease a 15-by 10-by 1-inch pan with butter. 2. Line with parchment paper and grease with butter again. 3. Preheat the oven to 350 ° F (175 ° C). 4. Combine the almonds, baking powder and salt. 5. Separate the eggs. 6. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes. 7. Beat in the vanilla. 8. Fold in the almonds. 9. With a clean bowl and beaters, beat the egg whites to firm peaks. 10. Stir 1/4 into the almond mixture. 11. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. 12. Spread evenly into the prepared pan. 13. Bake for 20-25 minutes until the top springs back when pressed lightly. 14. Let cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
