These resemble the classic Jewish cookie, mandelbrot. Use almonds, pecans, pine nuts or a combination.

  • Makes 45 cookies (3 cookies per serving)
  • Preheat oven to 350 F (180 C)
  • Baking sheet, sprayed with baking spray
  • 2 eggs
  • 3/4 cup granulated sugar
  • 6 tablespoons melted butter
  • 1/4 cup water
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup chopped nuts
  • 2-1/4 teaspoon baking powder
  1. In a bowl, beat eggs with sugar until well mixed. Beat in butter, water, vanilla and almond extract.
  2. In another bowl, stir together flour, nuts and baking powder. Stir into egg-sugar mixture until dough forms a ball. Divide dough in half. Form each half into a log 12 inches (30 cm) long. Put on prepred baking sheet.
  3. Bake for 20 minutes. Cool for 5 minutes. Cut on the diagonal into 1/2-inch (1 cm) thick slices. Bake for 20 minutes or until golden.
  • Calories per serving: 129
  • Carbohydrate 18 g
  • Fiber 1 g
  • Protein 2 g
  • Fat, total 5 g
  • Fat, saturated 2 g
  • Cholesterol 25 mg
  • Sodium 63 mg

– Canada’s 150 Best Diabetes Desserts, in association with the Canadian Diabetes Association, Edited by Barbara Selley, BA, RD

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s