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    You are in: Home / Recipes / German Loaf Cookies Recipe
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    German Loaf Cookies

    Average Rating:

    2 Total Reviews

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    • on October 20, 2007

      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!

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    • on March 14, 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.

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    Nutritional Facts for German Loaf Cookies

    Serving Size: 1 (461 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.6
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 58.7 mg
    Total Carbohydrate 6.1 g
    Dietary Fiber 0.2 g
    Sugars 1.0 g
    Protein 1.1 g

    The following items or measurements are not included:

    lemons, zest of

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