Source: The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS,RD,CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC, John Wiley & Sons, Inc..

Elegant Italian cookies with chocolate chips and toasted hazelnuts.

Servings

5 tbsp salted butter , melted
5 tbsp sweetener (sugar substitute) (Splenda)
2 eggs
1 tsp vanilla extract
1.25 cup Flour, bread, unenriched
0.5 tsp low sodium baking powder
2 tbsp Cocoa Powder, unsweetened
0.25 cup Baking Chips, chocolate morsels, semi sweet, mini
0.25 cup chopped hazelnuts , lightly toasted

1 Preheat the oven to 350 degrees F. Place the melted butter and Splenda® in the bowl of an electric mixer fitted with the paddle attachment. Mix together until combined. Add the eggs and vanilla and mix together.
2 Sift together the flour, baking powder, and cocoa and add them to the liquid ingredients.
3 Add the chocolate chips and hazelnuts. Mix together to form a dough.
4 Remove the dough from the bowl and place it on a lightly floured surface. Knead it together and roll it out into a cylinder, 12 inches long.
5 Place the cylinder on a cookie sheet that has been sprayed lightly with nonstick cooking spray.
6 Flatten the dough with the palm of your hand to form a strip 2-1/2-inches thick. Bake for 18 to 20 minutes, until set.
7 Remove from the oven and cool.
8 When the dough is cool, cut it into 1/2-inch slices and arrange them 1/2-inch apart on a cookie sheet. Rebake at 350 degrees F for 15 minutes, until crispy.