Christmas Biscotti Mix
3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pitachios
2 cups all-purpose flour
1/2 cup ground cardamom
2 tsp. baking powder
2/3 cup Vanilla Sugar
Layer the ingredients in a 1-quart canning jar. Tap jar gently on the
counter to settle each layer before adding the next one. Add additional dried
fruits or pistachios to fill small gaps, if necessary. Makes 1 jar.
Vanilla Sugar
Fill a quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise
and insert both halves into sugar. Secure lid and store in a cool dry place
for several weeks before using. Will keep indefinitely.
Attach this to the jar
Christmas Biscotti
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an
electric mixer on medium speed for 30 seconds. Beat in 2 eggs. Stir in jar contents
just till combined using a wooden spoon. Divide dough in half. Cover and
chill till easy to handle, if necessary.
Shape each portion of dough into a 9 inch loaf.Place loaves 4 inches apart
on a lightly greased cookie sheet, flattening slightly till 2 inches wide.
Bake in a 375 oven for 25 to 30 minutes or till a wooden toothpick inserted
near the center comes out clean. Cool loaves on the cookie sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife.
Place slices, cut sides down on an ungreased cookie sheet. Bake in a 325
oven for 8 minutes. Turn slices over; bake 8 to 10 minutes more or till dry
and crisp. Cool on wire rack.
Makes 32
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