Prep 30 mins
Cook 40 mins
This biscotti like German cookie first appeared in a local diabetic cookbook. I found it on the Internet and was intrigued by the idea of broiling the baked cookie instead of a second baking. If you are not diabetc, the fructose can be replaced with sugar. This untried recipe is being submitted for 'Zaar World Tour.
- 2 1⁄2 tablespoons fructose (can be replaced with 3 1/2-4 tbsp. sugar, cookie will be slightly drier)
- 1⁄2 cup egg substitute (can be replaced with 1 egg & 2 egg whites)
- 1⁄4 cup margarine, softened
- 1 lemon, zest of
- 1 lemon, juice of
- 1⁄4 teaspoon almond extract
- 1 1⁄2 cups sifted unbleached flour
- 2 3⁄4 teaspoons baking powder
- 1⁄2 tablespoon unsweetened cocoa powder
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Combine fructose and egg substitute, beating 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 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.
These are very good. Not too sweet, which is how I like biscotti. I used agave nectar instead of fructose. I am going to make again at Christmas time and use peppermint instead of lemon. There are a number of flavor combinations I think would work in these. WARNING: As stated, they burn easily during the broiling process. Therefore no photo :( They tasted good, but didn't look as good as Annacia's. I will watch them more carefully next time!
These cookies are wonderful. The lemon flavor is a delight and they look great with the pattern of doughs. I made a 1/2 recipe and used Splenda. I ran into a couple issues, the first was that the dough was far to soft and sticky to roll with the given amount of flour (3/4 cup) and added more by tbs until I could work with it to the amount of 1/4 cup. The second thing is that the top layer of the cookie kept breaking off when sliced. I might have made it too thin as the recipe asked for it to be 3/4" and it was no where near that. They are very simple and quick to make up and assemble and are fun to make. I upped the cinnamon to 1/2 a tsp and used the 1/4 cup of egg sub. The cookies are sweet enough for me but I think some others would like them sweeter.