Hazelnuts are a favorite nut in Europe. The cranberries are an American touch, making this a truly international cookie!
PREP TIME: 25 MINUTES • BAKE TIME: 40 MINUTES
MAKES 40 COOKIES
1. Preheat the oven to 350°F. Whisk together the finely chopped hazelnuts, bake mix, sugar substitute, cinnamon, and salt.
2. In a medium bowl, mix the sour cream and eggs.
3. In a large bowl, using an electric mixer on medium speed, beat the butter for 3 minutes, until creamy. In alternating batches, add the dry mixture and sour cream mixture to the butter. Stir in the cranberries and coarsely chopped hazelnuts.
4. Divide the dough in half. On ungreased baking sheets, form each dough half into a log measuring 12 inches by 2½ inches (moisten your hands if necessary to keep the dough from sticking).
5. Bake the logs for 25 minutes, until almost firm. Transfer the sheets to a wire rack to cool for 10 minutes. Reduce the oven temperature to 325°F.
6. Using a serrated knife, carefully cut the logs crosswise into ½-inch-wide slices. Arrange the slices on the baking sheets. Bake for 15–17 minutes, until firm and crisp. Cool the biscotti on the baking sheets before storing in an airtight container.
PER BISCOTTO
carbs: 2.5 grams; Net Carbs: 1.5 grams;
fiber: 1 gram; protein: 1.5 grams; fat: 7.5 grams; calories: 89
PHASES 2–4