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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 65.6
  • Total Fat: 4.4 g
  • Cholesterol: 187.0 mg
  • Sodium: 55.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.5 g

View full nutritional breakdown of Crisp Chocolate-Espresso Ribbon Cookies calories by ingredient
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Crisp Chocolate-Espresso Ribbon Cookies

Submitted by: PATTIANNE

Introduction

Low/calorie/fat/carb Diabetic Exchanges
1 Cookie 80 calories
Low/calorie/fat/carb Diabetic Exchanges
1 Cookie 80 calories

Number of Servings: 1

Ingredients

    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
    1 tablespoon all-purpose flour
    1/2 cup butter or margarine, softened
    1 teaspoon almond extract
    1 egg, slightly beaten
    1/3 cup bittersweet chocolate chips, melted
    1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
    1/3 cup coarsely chopped toasted almonds

Directions

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Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds. Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm. Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.


To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cookie dough can be stored in the fridge for up to 24 hours or in the freezer for up to two months before cutting and baking.

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Nutrition Information: 1 Cookie: Calories 80 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2

Number of Servings: 1

Recipe submitted by SparkPeople user PATTIANNE.






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Member Ratings For This Recipe

  • I,m confused? As a diabetic and one who depends on your recipe info to be correct, how is it that the nutritional info at the bottom of the recipe says 80 calories each and 10 grs. of carb but the chart on the side of the recipe says 65 calories and .5 grams of carbs. Huge difference! Whats true?? - 6/5/11

    Reply from PATTIANNE (6/5/11)
    I'm sorry...the nutrional info below my recipe is correct, the reason being I don't always put all the ingrediants in the chart on the side..but thank-you for making me aware of this problem...in future I'll put a wee note below my nutritional info...Pattiann<:)


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