German Loaf Cookies
photo by Annacia
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
30 cookies
ingredients
- 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
directions
- 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.
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Reviews
-
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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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.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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