VANILLA-BEAN BISCOTTI
Servings: 24
Prep time: 0:20:00
Bake/Cook time: 0:50:00
Calories: 46
Fat: 3 grams
Protein: 2 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
3/4 cup Atkins Quick Quisine
TM Bake Mix
1/2 cup granular sugar substitute
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 to 2 vanilla beans, split lengthwise and seeds scraped,
bean discarded
2 tablespoons sour cream
2 large eggs, lightly beaten
1. Preheat oven to 350F.
2. In a bowl with an electric mixer, cream butter with sugar
substitute and vanilla seeds until light and fluffy, about 3
minutes.
3. Add eggs one at a time, mixing well between each
addition. Scrape down sides of bowl with spatula. Add
sour cream and beat to combine. Scrape down sides of
bowl again.
4. Add the bake mix and beat on low speed until just
combined. Chill dough for 1 hour.
5. On an ungreased baking sheet, form dough into a 12 by
2 inch log, shaping with moist fingertips if necessary.
Bake log until almost firm, about 30-35 minutes.
Transfer baking sheet to rack and cool for 10 minutes.
6. Using a serrated knife, carefully cut log crosswise into -
inch-thick slices. Arrange slices, cut side down, on
baking sheet. Bake at 325 for 17-20 minutes, until firm
and crisp. Cool completely on baking sheet on wire
rack.
These crisp, aromatic cookies make a light and lovely treat. For
true vanilla lovers, use two vanilla beans instead of one. If you
dont have access to fresh vanilla beans, use vanilla extract; just
add 1 teaspoon after beating the butter.
Atkins - Vanilla-Bean Biscotti
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Atkins Diet