I have lots of them, but I can't post any more today, without going over my
limit.
Marilyn
----- Original Message -----
From: "Michelle Yang" <[email protected]>
To: <[email protected]>
Sent: Wednesday, December 08, 2010 2:03 PM
Subject: Re: [CnD] Christmas Biscotti in a Jar
Hey cool. Do you have any more gift in a jar recipes like these? Thanks
for
sharing.
Michelle
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Marilyn
Sent: Wednesday, December 08, 2010 1:55 PM
To: [email protected]
Cc: [email protected]
Subject: [CnD] Christmas Biscotti in a Jar
Christmas Biscotti in a Jar
3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
2/3 cup Vanilla Sugar
Layer the ingredients in a 1-quart canning jar. Tap jar gently on the
counter to settle each layer before adding the next one. Add additional
dried fruits
or pistachios to fill small gaps, if necessary.
Makes 1 jar.
Attach the following instructions on a gift tag:
Christmas Biscotti:
Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an
electric
mixer on medium speed for 30 seconds. Beat in 2 eggs. Stir in jar contents
just till combined using a wooden spoon. Divide dough in half. Cover and
chill until easy to handle, if necessary. Shape each portion of dough into
a
9-inch
loaf. Place loaves 4 inches apart on a lightly greased cookie sheet,
flattening slightly until 2 inches wide. Bake at 375 degrees F for 25 to
30
minutes
or till a wooden pick inserted near the center comes out clean. Cool
loaves
on the cookie sheet for 1 hour.
Cut each loaf diagonally into 1/2 inch thick slices using a serrated
knife.
Place slices, cut sides down on an ungreased cookie sheet. Bake at 325
degrees
F for 8 minutes. Turn slices over; bake 8 to 10 minutes more or until dry
and crisp. Cool on wire rack.
Makes 32.
Vanilla Sugar:
Fill a quart jar with 4 cups granulated sugar. Cut a vanilla bean in half
lengthwise and insert both halves into sugar. Secure lid and store in a
cool
dry place for several weeks before using. Will keep indefinitely.
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