Cherry Hazelnut Biscotti are baked These traditional Italian cookies twice for extra freshness, they immersed in a cup of coffee for an afternoon treat. If you wish, you can substitute macadamia nuts or pecans for hazelnuts.
1-1/2 cups toasted and skinned hazelnuts: 1 / 2 cup finely chopped, 1 cup roughly chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon ground cinnamon
1 / 4 teaspoon salt
1 / 4 cup sour cream
4 eggs, slightlyundercut
1-1/2 sticks butter, at room temperature
1 / 3 cup dried cherries
Heat oven to 350 *. Whisk chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl, mix sour cream and eggs.
In a large bowl with an electric mixer on medium speed, beat butter until creamy, 3 minutes. Alternatively, add bake mix mixture and sour cream mixture to the butter. Stir in cherries and coarsely chopped hazelnuts.
Divide the dough into two halves. On ungreasedBaking sheets form each dough half into a log measuring 12 "x 2 1 / 2" (moisten hands if necessary) to keep the dough out to hang.
Bake logs 25 minutes, until almost set. Transfer sheet to wire rack to cool to 10 minutes. Reduce oven temperature to 325 ° C.
Carefully cut logs crosswise, cut with a serrated knife into 1 / 2 "wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.
Servings: 40
Preparation:25 minutes
Bake / Cook: 40 minutes
Almond Chocolate Chip Biscotti
Serving size: 50
5 eggs
1-1/2 cups Splenda
1 tablespoon baking powder
1 teaspoon cinnamon
1 packet of vanilla sugar
1 teaspoon almond extract
1-1/2 cups of oil
6 cups flour, almond meal
1-1/2 cups chopped pecans, optional
Slivered almonds 1 pkg, optional
LC semi-sweet chocolate chips 6 oz
Eggs, Splenda, baking powder until thick. Add cinnamon,Vanilla, almond extract and mix well. Slowly pour in oil, while bats going.
Mix in almond flour until stiff dough. Mix in nuts and chocolate chips if you wish. Divide the dough, cut into 4 pieces and pan to 4 long logs in Jelly Roll.
Bake at 350 ° F-180 ° C for 40 minutes to take to cool from the oven and leave for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to getcrispy.
To cut a slightly different structure, shape the dough into 4 logs them in a crude state, and then bake the cookies for 40 minutes at 350 ° F-180 ° C.
Per serving: 133 calories
6 Carbohydrates
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