2 1/2 tb Fructose (37.5 ml) 1/2 c Egg substitute or 1 lg. egg -plus 2 lg. egg whites -(118 ml) 4 tb Softened margarine (60 g) Juice & grated zest of 1 -lemon 1/8 ts Almond extract (.6 Ml) 1 1/2 c Sifted unbleached flour(173g 2 3/4 ts Baking powder (13.75 ml) 1/2 tb Unsweetened cocoa powder -(7.5 ml) 1/2 ts Ground cinnamon (2.5 ml) 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 (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 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 COOKIE 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.... -----
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