Makes 4 servings.


  • 1 cup (240 ml) flour
  • 1 cup (240 ml) whole wheat flour
  • 1/3 cup (80 ml) sugar
  • 2 teaspoons (10 ml) baking powder
  • 4 tablespoons (60 ml) Olivina or reduced fat margarine
  • 3 egg whites
  • 1 teaspoon (5 ml) best quality vanilla extract
  • 1 teaspoon (5 ml) best quality almond extract
  • ¼ cup (60 ml) finely chopped almonds
  • ¼ cup (60 ml) finely chopped dates or other dried fruit (cranberry is nice)


  1. Preheat oven to 350oF (177oC).
  2. Combine dry ingredients. Stir to mix well. Use a pastry cutter to cut in the margarine until the mixture has the texture of coarse oatmeal. Stir in the egg whites and extracts. Fold in almonds and dates.
  3. Turn the dough onto a lightly floured surface and shape into two 9” x 2” logs. Coat a baking sheet with nonstick cooking spray or line it with parchment paper. Place the logs on the sheet. Allow 4” of space in between each log for spreading. Bake for about 25 minutes or until lightly browned.
  4. Cool the logs at room temperature for 10 minutes. Using a serrated knife, slice the logs diagonally into ½” thick slices.
  5. Place the slices on an ungreased baking sheet in a single layer, cut side down. Return to 350oF (177oC) oven for 18 – 20 minutes, or until dry and crisp, turning the slices over after ten minutes. Let cool completely. Serve or store.