Ingredients:
unsalted butter, for the pan
4 ounces ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup Splenda sugar substitute
1 teaspoon vanilla extract
Directions:
Grease a 15-by 10-by 1-inch pan with butter.
Line with parchment paper and grease with butter again.
Preheat the oven to 350F F (175 ? C).
Combine the almonds, baking powder and salt.
Separate the eggs.
With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes.
Beat in the vanilla.
Fold in the almonds.
With a clean bowl and beaters, beat the egg whites to firm peaks.
Stir 1/4 into the almond mixture.
Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined.
Spread evenly into the prepared pan.
Bake for 20-25 minutes until the top springs back when pressed lightly.
Let cool.
Servings: 10
Time preparation: 10 min.
Time total: 35 min.