Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus

  2. 1 teaspoon 5ml Olive oil

  3. 2 tablespoons 30ml Butter - melted, cooled

  4. 2 tablespoons 30ml Sour cream

  5. 2 Eggs - lightly beaten

  6. 1 teaspoon 5ml Dried rosemary

  7. 2/3 cup 73g / 2.6oz Atkins Bake Mix

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Baking powder

  10. 1/4 teaspoon 1 1/3ml Salt

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  12. 1/4 cup 59ml Toasted pine nuts

  13. 1/4 teaspoon 1 1/3ml Kosher salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 325 degrees. Line an 8-inch square baking pan with aluminum foil; set aside. In medium bowl whisk cup olive oil, butter, sour cream and eggs. Moisten rosemary with remaining teaspoon olive oil; chop finely, add to butter mixture. In medium bowl whisk bake mix, baking soda, baking powder, salt and pepper; mix in pine nuts. Stir butter mixture into dry ingredients until evenly combined. Pour batter into prepared pan. Smooth top with a small offset spatula. Sprinkle with kosher salt. Bake 20 minutes until almost firm. Let pan cool on rack for 10 minutes. Remove baked batter from pan. With serrated knife carefully cut in half; then slice each half into 1/2-inch wide slices. Place slices on baking sheet. Bake 15 to 20 minutes until firm. Let cool on baking sheet. Store biscotti in an airtight container. This recipe yields 20 servings. Carbohydrates: 1 grams Net Carbs: 0.5 grams Fiber: 0.5 grams Protein: 1.5 grams Fat: 6 grams Calories: 71 Description: "Biscotti can be savory as well as sweet. This version is perfect for breakfast or brunch. Try dipping these biscotti into soft-boiled eggs. To make rosemary bread, cut into squares after the first baking."


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