Atkins Cinnamon Hazelnut Biscuits

• Serves: 40
• Calories: 86
• Net Carbs: 2.0 g
• Protein: 3.0 g
• Fat: 7.5 g

Ingredients

Ingredients A:

• 1/2 cup finely chopped hazelnuts
• 1 cup soya powder
• 1 tsp cinnamon
• 1/4 tsp salt

Ingredients B:

• 1/4 cup sour cream
• 4 eggs, lightly beaten

Ingredients C:

• 6 oz (170 g) butter (unsalted, soften)
• 3/4 cup sugar substitute

Ingredients D:

• 1 cup coarsely chopped hazelnuts
• 1/3 cup dried cherries

Directions

• Toast 1 1/2 cup of hazelnuts and remove the skin. Finely chopped 1/2 cup and coarsely chopped 1 cup. Set aside for use.
• Preheat oven to 350°F/175°C.
• Mix ingredients A in a medium bowl. In another medium bowl, mix ingredients B.
• In a large bowl, beat ingredients C on medium speed until creamy. Then, add in half of mixture B and beat until blended. Repeat for the remaining mixture.
• Using low speed, add in dry ingredients A and mix until combined.
• Lastly, fold in ingredients D. Then, keep refrigerated for 1 hour.
• Remove from fridge and cut dough into half. Form each into a log (about 12"x 2 1/2") and bake on an ungreased baking sheets for half an hour. Then, let them cool on wire rack for 10 minutes.
• After cooling, cut logs crosswise into 1/2" wide slices using serrated knife. Arrange slices on baking tray and bake at 325°F/165°C for 20 minutes, until crisp.
• Let biscuits completely cool before storing.