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German Loaf Cookies

German Loaf Cookies

Serves: 30
 
 

Method

  • 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 cookie
Nutrional Facts (Per Serving)
No nutritional facts available.
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Source:
The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt. Copyrright 1993. ISBN #0-553-08760-6.
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Ingredients
Ingredients
To make German Loaf Cookies, you'll need:
  • 2
  • 1/2 tbsp Fructose (375 ml)
  • 1/2 cup Egg substitute or
  • 1 lg egg plus
  • 2 lg egg whites (118 ml)
  • 4 tbsp Softened margarine (60 g) Juice & grated zest of
  • 1 lemon
  • 1/8 tsp Almond extract (6 Ml)
  • 1
  • 1/2 cup Sifted unbleached flour(173g
  • 2
  • 3/4 tsp Baking powder (1375 ml)
  • 1/2 tbsp Unsweetened cocoa powder (75 ml)
  • 1/2 tsp Ground cinnamon (25 ml)