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Holiday Cranberry and Pistachio Biscotti Mix in a Jar Recipe
3/4 C. dried cranberries or cherries
3/4 C. shelled green pistachios
2 C. all purpose unbleached flour
1/2 t. cinnamon
2 t. baking powder
2/3 C. sugar
Use a clean 1 quart jar. Layer ingredients in order. Tap gently on the counter
top to settle each layer before adding the next. Add additional dried fruits or
pistachios to fill any gaps.
Holiday Cranberry & Pistachio Biscotti
Beat 1/3 C. butter on medium speed for 30 seconds. Add 2 eggs and beat on medium
until well combined. Using a wooden spoon, stir in contents of jar just until
Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier
to handle. Each loaf should be about 9 inches long and 2 inches wide.
Bake at 375° F. for 25 - 30 min or until a toothpick inserted in the center
comes out clean. Cool on sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread)
knife. Place slices on an ungreased cookie sheet.
Bake at 325°F for 8 minutes, then turn over and bake for 8 - 10 minutes more or
until dry and crisp. Transfer to wire rack to cool.
Makes 32 cookies.
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