Soy Hazelnut Biscotti with Dried Cherries (for Atkins Diet Phase 3)
Yields 40
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  1. 6 oz (170 g) unsalted butter (soften)
  2. 3/4 cup Splenda sweetener
  3. 4 eggs (lightly beaten)
  4. 4 tbsps sour cream
  5. 1 cup soy powder
  6. 1 tsp cinnamon
  7. 1/4 tsp salt
  8. 1 1/2 cup toasted hazelnuts (chopped)*
  9. 1/3 cup dried cherries
  1. Beat butter and sweetener until creamy, then add in eggs gradually and beat until well blended.
  2. Add in sour cream and mix well.
  3. Mix in soy powder, cinnamon and salt until well combined.
  4. Fold in hazelnuts and dried cherries, then chill the dough for 1 hour.
  5. Preheat oven to 350°F/175°C.
  6. Divide the chilled dough into 2 portions and shape each into a log (12"x 2.5"/30cm x 6.5cm).
  7. Arrange the logs on a baking sheet and bake in the preheated oven for 30 minutes.
  8. Cool for 10 minutes on wire rack, then cut crosswise into 1/2" slices and arrange on baking tray.
  9. Bake at 325°F/165°C for about 20 minutes, or until crisp.
  10. Let the biscuits completely cool before storing in airtight containers.
  1. *For hazelnuts, finely chop 1/2 cup and coarsely chop 1 cup.
  2. Each serving: 2.2 g Net Carbs
Diet Plan 101