Instructions: Heat oven to 350 degrees. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide dough in half. On ungreased baking sheets form each dough half into a log measuring 12 by 2 1/2 inches (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325 degrees.

Carefully cut logs crosswise, with a serrated knife, into 1/2-inch wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

This recipe yields 40 cookies.

Comments: If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

Description: "These traditional Italian cookies are baked twice for extra crispness - dip them into a cup of decaf coffee for an afternoon treat."
Yield: 40 cookies

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