Cranberry and Pistachio Biscotti

Layer dry ingredients in a one quart jar along with a gift tag with baking directions.

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoon baking powder
2/3 cup 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.

Attach note:

Cranberry & Pistachio Biscotti

Beat 1/3 cup 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 combined.

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.