Studded with chocolate and nuts, these crisp cookies are sure to entice bake sale patrons. Help buyers gauge how to fit this treat into a diabetes-friendly meal plan by labeling each pack with the calorie and carb count per cookie.
Nutrition per serving may change if servings are adjusted.
⅛ teaspoon canola oil
1¼ cups whole-wheat flour
½ cup all-purpose flour
½ cup sugar (see Tip)
1 teaspoon baking powder
½ teaspoon salt
¾ cup miniature semisweet chocolate pieces
½ cup chopped or sliced almonds
½ refrigerated or frozen egg product, thawed
2 tablespoons butter, melted
1 teaspoon almond extract
Preheat oven to 325°F. Lightly grease a large cookie sheet with the canola oil or line with parchment paper; set aside. In a large bowl combine flours, sugar, baking powder and salt. Stir in chocolate pieces and almonds. Make a well in the center of the flour mixture; set aside.
In a small bowl whisk together egg, butter and almond extract. Pour egg mixture into the well in flour mixture; stir to combine. Using your hands, gently knead dough until it comes together. Divide in half.
On a lightly floured surface, roll each dough half into a 10-inch-long log. Place logs on prepared cookie sheet about 3 inches apart. Flatten each log so it is about 2 inches wide; press in short ends to make even. Bake 25 to 30 minutes or until firm and lightly browned.
Cool completely on the baking sheet. Transfer to a cutting board. Using a serrated knife, cut each log diagonally into 15 slices, each about ½-inch thick. Place slices, cut sides down, on the same cookie sheet. Bake in the 325°F oven 10 minutes. Turn slices over. Bake 10 minutes more. Transfer to a wire rack; cool completely.
Tip: We do not recommend using a sugar substitute for this recipe.