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[Obesity Discussion]

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

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