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Old 02-17-2004, 04:58 PM
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Atkins Vanilla-Bean Biscotti

Vanilla-Bean Biscotti

These crisp, aromatic cookies make a light and lovely treat. For true vanilla lovers, use two vanilla beans instead of one. Although the flavor is not as intense, vanilla extract is fine in a pinch; just add 1 teaspoon after beating the butter.

3/4 cup Atkins Quick QuisineTM Bake Mix
1/3 cup granular sugar substitute
6 tablespoons unsalted butter, room temperture
1 to 2 vanilla beans, split lengthwise and seeds scraped, bean discarded
2 tablespoons sour cream
2 eggs, lightly beaten
metric

1. Heat oven to 350°F.
2. Combine bake mix and sugar substitute in a small bowl; set aside.
3. In the large bowl of an electric mixer, beat butter on medium until creamy, 3 minutes. Beat in vanilla seeds. Add sour cream and eggs, beating until combined. Gradually add dry ingredients into butter mixture, beating just until combined.
4. On an ungreased baking sheet, form dough into a 12-by-2 ½-inch log (moisten hands with water if necessary to keep dough from sticking).
5. Bake log 25 minutes, until almost firm. Transfer baking sheet to wire rack, and cool 10 minutes. Reduce oven temperature to 325°F.
6. Using a serrated knife, carefully cut log crosswise into ½-inch-thick slices. Arrange slices, cut side down, on baking sheet. Bake 15 to 17 minutes, until firm and crisp. Cool completely on baking sheet on wire rack.

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Tip: If you are in Ongoing Weight Loss or beyond, you can enhance this recipe by adding ¼ cup sliced almonds and reducing the bake mix to ½ cup. Just replace step 2 in the instructions with: In a food processor, process the almonds, bake mix and sugar substitute together until almonds are finely ground; set aside.
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Old 04-14-2004, 08:08 PM
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Will help with a sweet tooth too!!
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