2 1/2 tb Fructose (37.5 ml) 1/8 ts Almond extract (.6 Ml)
1/2 c Egg substitute or 1 lg. egg 1 1/2 c Sifted unbleached flour(173g
-plus 2 lg. egg whites 2 3/4 ts Baking powder (13.75 ml)
-(118 ml) 1/2 tb Unsweetened cocoa powder
4 tb Softened margarine (60 g) -(7.5 ml)
Juice & grated zest of 1 1/2 ts Ground cinnamon (2.5 ml)
-lemon
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
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 cookies.
PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat
4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium
92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat….
Yields
30 cookies