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Makes about 48 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 pecansPreheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares. Note: 1.8 net carbs per square