1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F.
Butter a 9" x 13" cake pan.
Stir together almonds,
salt and Splenda; set aside.
In a microwave bowl, on high, melt the butter and
chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla;
well blended. Stir in the dry mixture, mix well, then stir in the pecans.
prepared pan, spread evenly.
Bake for about 20 minutes or until a toothpick
the center comes out clean. Check at 15 minutes. Do not overbake.
Cool on wire
into 48 squares.