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Obesity Discussion · 07-22-07, 09:27 AM

CHERRY HAZELNUT BISCOTTI

Servings: 40
Prep time: 0:25:00
Bake/Cook time: 0:51:00

Calories: 86
Fat: 7 grams
Protein: 3 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
1 1/2 cups toasted and skinned hazelnuts: 1/2 cup finely
chopped, 1 cup coarsely chopped
1 cup Atkins Quick Cuisine Bake Mix

TM

3/4 cup granular sugar substitute
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup sour cream
4 eggs, lightly beaten
1 1/2 sticks unsalted butter, at room temperature
1/3 cup dried cherries
1. Heat oven to 350F. Whisk together finely chopped
hazelnuts, bake mix, cinnamon and salt. In a medium
bowl mix sour cream, and eggs.
2. In a large bowl, with an electric mixer on medium speed,
beat butter with sugar substitute for 3 minutes until
creamy. Add half the egg mixture, beat 30 seconds and
scrape down the sides of the bowl with spatula. Repeat
with remaining egg mixture.
3. Turn mixer on low and add dry ingredients, mixing until
just combined. Fold in cherries and coarsely chopped
hazelnuts. Chill dough for 1 hour.
4. Divide dough in half. On ungreased baking sheets, form
each dough half into a log measuring 12" x 2
1/2" (moisten hands if necessary to keep dough from
sticking).
5. Bake logs 30 minutes, until almost firm. Transfer sheets
to wire rack to cool 10 minutes. Reduce oven
temperature to 325F.
6. Carefully cut logs crosswise, with a serrated knife, into
1/2" wide slices. Arrange slices on baking sheets. Bake
17-20 minutes until firm and crisp. Cool slices on baking
sheets before storing.
These traditional Italian cookies are baked twice for extra
crispnessdip them into a cup of decaf coffee for an afternoon
treat.

07-22-07, 09:27 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,631 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Cherry Hazelnut Biscotti CHERRY HAZELNUT BISCOTTI Servings: 40 Prep time: 0:25:00 Bake/Cook time: 0:51:00 Calories: 86 Fat: 7 grams Protein: 3 grams Carbohydrates: 3 grams Fiber: 1 grams Net Carbs: 2 grams 1 1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped 1 cup Atkins Quick Cuisine Bake Mix TM 3/4 cup granular sugar substitute 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup sour cream 4 eggs, lightly beaten 1 1/2 sticks unsalted butter, at room temperature 1/3 cup dried cherries 1. Heat oven to 350F. Whisk together finely chopped hazelnuts, bake mix, cinnamon and salt. In a medium bowl mix sour cream, and eggs. 2. In a large bowl, with an electric mixer on medium speed, beat butter with sugar substitute for 3 minutes until creamy. Add half the egg mixture, beat 30 seconds and scrape down the sides of the bowl with spatula. Repeat with remaining egg mixture. 3. Turn mixer on low and add dry ingredients, mixing until just combined. Fold in cherries and coarsely chopped hazelnuts. Chill dough for 1 hour. 4. Divide dough in half. On ungreased baking sheets, form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking). 5. Bake logs 30 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F. 6. Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 17-20 minutes until firm and crisp. Cool slices on baking sheets before storing. These traditional Italian cookies are baked twice for extra crispnessdip them into a cup of decaf coffee for an afternoon treat. Atkins - Cherry Hazelnut Biscotti Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________