Title: German Loaf Cookies
Categories: Diabetic German Snack Dessert
Yield: 30 Cookies
| 2 1/2 | tb | Fructose (37.5 ml) |
| 1/2 | c | Egg substitute or 1 lg. egg plus 2 lg. egg whites (118 ml) |
| 4 | tb | Softened margarine (60 g) |
| | | Juice & grated zest of 1 lemon |
| 1/8 | ts | Almond extract (.6 Ml) |
| 1 1/2 | c | Sifted unbleached flour(173g |
| 2 3/4 | ts | Baking powder (13.75 ml) |
| 1/2 | tb | Unsweetened cocoa powder (7.5 ml) |
| 1/2 | ts | Ground cinnamon (2.5 ml) |
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Preheat oven to 350 F (180C). Combine fructose and egg substitute; beat
until light and fluffy. Add margarine, lemon juice, lemon zest, almond
extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture
on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick.
Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold
both sides of dough into the middle to make a long, flattened log. Place on
ungreased baking sheet and bake for 40 minutes, until lightly browned.
Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm)
slices. Preheat broiler. Place slices on an ungreased baking sheet and
broil for a few moments on each side (be careful; these burn easily). Cool
on a wire rack. Store in an airtight container.
Makes about 30 cookies.
PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat
4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium
92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....