The flavors of decadent rich chocolate and delicate orange meet in this cookie. Enjoy this sweet treat for a snack or dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

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  • Divide dough in half; place each half in a bowl. Into half of the dough, stir the melted chocolate and 1/2 cup of the nuts. Into the other half of the dough, stir the orange peel and the remaining 1/2 cup nuts.

  • Divide each half of the dough into 3 portions. With lightly floured hands, shape each dough portion into a rope about 14 inches long. Place a rope of each color side by side on an ungreased cookie sheet lined with parchment paper. Twist ropes around each other several times. Flatten slightly to a 2 inch width. Repeat with the other ropes to make 3 twists total, placing twists about 4 inches apart on the cookie sheet.

  • Bake about 25 minutes or until lightly browned. Cool on cookie sheet about 1 hour or until completely cool.

  • Preheat oven to 325 degrees F. Transfer baked twists to a cutting board. Cut into 1/2-inch-thick slices. Place slices on the same cookie sheet. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to a wire rack; cool.

Nutrition Facts

91 calories; 4.5 g total fat; 1.8 g saturated fat; 17 mg cholesterol; 36 mg sodium. 39 mg potassium; 11.8 g carbohydrates; 0.6 g fiber; 6 g sugar; 1.6 g protein; 71 IU vitamin a iu; 25 mcg folate; 10 mg calcium; 1 mg iron; 9 mg magnesium;