German Loaf Cookies
Submitted by fisherman
German loaf cookies (Zwieback-style) with lemon zest, almond extract, and a cocoa-cinnamon swirl. Baked as a log, sliced, then broiled crisp for a twice-baked biscotti-like crunch.
YIELD
30 cookiesPREP
30 minCOOK
50 minREADY
These German loaf cookies use a biscotti-style technique: bake a log, slice it, then broil the slices until crisp on both sides. The result is a crunchy, twice-baked cookie with a cocoa-cinnamon swirl running through every slice.
The dough is lighter than traditional biscotti. Fructose instead of granulated sugar and egg substitute with egg whites keep things on the healthier side while lemon zest and a touch of almond extract give each cookie a bright, fragrant flavor.
Forming the log is the fun part. Three-quarters of the dough becomes a flat rectangle, the remaining quarter gets mixed with cocoa and cinnamon and spread on top, then you fold the sides in to encase the dark swirl inside. When sliced, each cookie reveals that marbled chocolate-lemon pattern.
Pro Tips
- Use a very sharp knife and let the log cool slightly before slicing. A dull blade or hot log will squish the swirl pattern instead of cutting through it cleanly.
- Watch the broiler like a hawk. These go from lightly toasted to burnt in seconds. Keep the oven door cracked and stay right there.
- Broil in batches if needed. Every slice needs even exposure to the heat for uniform crunch.
- Store in an airtight container once fully cooled. They stay crisp for a week or more, just like biscotti.
Variations
- Dip one end of each cooled cookie in melted dark chocolate for a more indulgent finish.
- Replace almond extract with vanilla for a milder flavor.
- Add finely chopped hazelnuts to the cocoa-cinnamon layer for a Nutella-inspired twist.
Ingredients
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.
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