LowCarbBab
Mon, Aug-23-04, 19:17
I have a modified version of the Atkins Biscotti if anyone would like to try it. Biscotti are Italian cookies and are great for dipping in coffee or tea.
Ingredients:
1 1/2 sticks butter
4 eggs
1 cup carb free flour substitute (Atkins Bake mix, or any Soy, oat, wheat carb free bake mix)
18 packets of Splenda
2/3 cup ground cinnamon
2 tablespoons salt
1 tablespoon vanilla extract
1/3 cup dried cranberries
1 cup macadamia nuts (chopped)
Preheat over to 350 degrees F. Mix all the ingredients together (in any order, I've tried it all hehe). Blend everything together until dough is thick...kind of like butter cookie dough. Taste the dough, add extra splenda or cinnamon to your taste. On an UNGREASED baking sheet, make one big log shape. Place baking sheet with dough in the over and bake for 25 minutes. Take the sheet out and lower the oven to 325 degrees F. Cut the logs crosswise into 1/2 inch wide slices. Arrange the slices onto another baking sheet and bake for another 15-20 minutes until cookies are decently crisp.
Hope ya'll enjoy! :wave:
Ingredients:
1 1/2 sticks butter
4 eggs
1 cup carb free flour substitute (Atkins Bake mix, or any Soy, oat, wheat carb free bake mix)
18 packets of Splenda
2/3 cup ground cinnamon
2 tablespoons salt
1 tablespoon vanilla extract
1/3 cup dried cranberries
1 cup macadamia nuts (chopped)
Preheat over to 350 degrees F. Mix all the ingredients together (in any order, I've tried it all hehe). Blend everything together until dough is thick...kind of like butter cookie dough. Taste the dough, add extra splenda or cinnamon to your taste. On an UNGREASED baking sheet, make one big log shape. Place baking sheet with dough in the over and bake for 25 minutes. Take the sheet out and lower the oven to 325 degrees F. Cut the logs crosswise into 1/2 inch wide slices. Arrange the slices onto another baking sheet and bake for another 15-20 minutes until cookies are decently crisp.
Hope ya'll enjoy! :wave: