| Holiday Cranberry % 26 Pistachio Biscotti |
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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* |
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| Instructions |
| Layer dry ingredients in a one quart jar along with a gift tag with baking directions.
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. |
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| Attach note:
Holiday Cranberry % 26 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.
From the Kitchen of Ellie Brandel |
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