Make your own delicious Cranberry Pistachio Biscotti Mix, an Italian inspired twice baked cookie great with tea or coffee.
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*
Measure each item into layers if giving as a jar gift, cone gift, etc, or measure into a large ziploc bag or vacuum seal bag & seal.
(Recipe fits in a 1 Quart Jar)
Recipe Tag Directions:
Combine the following until well blended:
1 Pkg Mix
1/3 cup butter
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.
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