These twice-baked almond- and orange-flavored cookies are wonderful on cookie trays or served with fresh fruit or ice cream. Dip one edge of the crunchy slices into melted chocolate to dress them up for a special celebration. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In large bowl, combine sugar, butter and eggs. Beat with electric mixer on low to medium speed until combined. Beat in 2 cups of the flour, the baking powder, and salt. Stir in remaining flour, the almonds, and orange peel.

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  • Divide dough in half. Shape each half into 10-inch roll. Place on ungreased cookie sheet; flatten slightly until about 3 inches wide. Bake about 20 minutes or until toothpick inserted near center comes out clean. Cool on cookie sheet for 30 minutes.

  • Preheat oven to 350 degrees F. Cut each roll into 1/2-inch slices. Place, cut sides down, on ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 7 to 9 minutes more or until golden and crisp. Transfer to wire rack; cool.

Tips

Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

To make ahead: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.

Nutrition Facts

82 calories; 3.3 g total fat; 1.4 g saturated fat; 17 mg cholesterol; 56 mg sodium. 23 mg potassium; 11.6 g carbohydrates; 0.4 g fiber; 4 g sugar; 1.6 g protein; 88 IU vitamin a iu; 31 mcg folate; 9 mg calcium; 1 mg iron; 6 mg magnesium;