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Print this Recipe    Biscotti 73

Biscotti

3/4 cup dried cranberries or cherries
3/4 cup shelled pistachios
2 cups flour
1/2 teaspoon cardamom
2 teaspoons 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.
Shake well and let sit for at least 2 weeks before using.

Layer all the ingredients in a 1 quart canning jar. Tap gently on
the counter top after each layer.


GIFT TAG DIRECTIONS:

Beat 1/3 cup butter in a large mixing bowl on for 30 seconds. Add
2 eggs, and beat on med until well combined. Stir in contents of
jar until just 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 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
knife. Place slices on an ungreased cookie sheet. Bake at 325F 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.

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