German Loaf Cookies
Yield
30 cookiesPrep
30 minCook
50 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
fructose
|
|
| ½ | cup |
liquid egg substitute
|
|
| 2 | large |
egg whites
|
|
| 4 | tablespoons |
margarine
softened |
|
| 1 | each |
lemon zest
|
*
|
| ⅛ | teaspoon |
almond extract
|
*
|
| 1 ½ | cups |
unbleached all-purpose flour
sifted |
|
| 2 ¾ | teaspoons |
baking powder
|
|
| ½ | tablespoon |
cocoa powder
unsweetened |
|
| ½ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
fructose
|
|
| 118 | ml |
liquid egg substitute
|
|
| 2 | large |
egg whites
|
|
| 6E+1 | ml |
margarine
softened |
|
| 1 | each |
lemon zest
|
*
|
| 0.6 | ml |
almond extract
|
*
|
| 355 | ml |
unbleached all-purpose flour
sifted |
|
| 14 | ml |
baking powder
|
|
| 7.5 | ml |
cocoa powder
unsweetened |
|
| 2.5 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350 F (180 C).
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 ¾ of the dough mixture on a floured board.
Form into a rectangle about ¾ 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 ½ inch (1½ 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.
