Cherries or cranberries (dried) cup
Pecans cup
Flour (all-purpose) – unbleached 2 cups
Cinnamon teaspoon
Baking powder 2 teaspoon
Sugar 2/3 cup

Method of Preparation

Take a clean 1 quart jar and layer all the ingredients one by one in the same order inside the quart jar. After adding each ingredient tap the jar gently over a hard surface or over the counter for settling the ingredient. To top up the jar, add additional pecans or cranberries.

Affix a label with the following preparation instructions

Cranberry Biscotti

Add 1/3 cup butter to a bowl and beat at medium speed for half a minute. Now add 2 eggs and beat with medium speed until the mixture is well combined.

Pour the contents of the jar and stir with wooden spoon until a smooth dough is formed. In case of need, you can chill the contents for making a smooth dough.

Make two loaves of dough and lay over cookie sheets. Again, you can chill the dough for making it convenient to handle.

Make each loaf about 9 inches long and 2 inches wide. Bake at 375F for 25-30 min or until a toothpick inserted doesn’t pick any uncooked dough when retracted. Allow to cool on the cookie sheet itself for one hour.

Using a saw-toothed knife or bread knife cut diagonally each loaf into 1/2 inch thick slices. Place the cut slices over an ungreased cookie sheet. Bake again at 325F for 8 minutes, then turn over and bake for 8-10 minutes more or until the slices become dry and crisp. Remove and transfer to wired racks to cool.

Servings: 32