Recipe: Christmas Biscotti

Christmas Biscotti
rec.food.baking - Nexis (Kimberly)

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cups all purpose unbleached flour
1/2 teaspoon cardamom
2 tsp baking powder
2/3 cup Vanilla Sugar*

*To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in half lengthwise and add both halves to the sugar. Flavor gets better after a couple of weeks, and it will keep as long as regular sugar.

Layer all the ingredients in a 1 quart canning jar. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps. Decorate after putting lid on with ribbons, tassels, berries, etc.

GIFT TAG DIRECTIONS:
Beat 1/3 cup butter in a large mixing bowl on med speed for 30 secs. Add 2 eggs, and beat on med until well combined. Stir in contents of jar just until combined using a wooden spoon. 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 375F 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