Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine fructose and egg substitute, beating until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well.
  3. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick.
  4. 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.
  5. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned.
  6. Remove from oven and slice with a very sharp knife into 1/2 inch slices.
  7. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily).
  8. Cool on a wire rack.
  9. Store in an airtight container.
Most Helpful

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!

Outta Here October 20, 2007

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.

Annacia March 14, 2007