Vanilla-Bean Biscotti...Atkins Diet





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

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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.



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.