3/4 cup dried cranberries or cherries 3/4 cup pecans 2 cups all-purpose unbleached flour 1/2 teaspoon cinnamon 2 teaspoon baking powder 2/3 cup sugar
Layer ingredients in order inside a a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or pecans to top off the jar.
Attach these directions to the jar: Cranberry 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.
Servings: 32 Servings: 32 Country of Origin: Italy
