CHERRY PISTACHIO BISCOTTI MIX
MAKES 1 QUIART JAR
1 1/2 c. flour
1 1/4 t. baking powder
1/2 t. salt
1/2 t. ground ginger
1/2 t. ground cinnamon
1/2 c. dried tart cherries or chopped apricots
1/2 c. brown sugar, packed
1/4 c. sugar
1/2 c. pistachio nuts or almonds, toasted*
2 T. raw (turbinado) sugar
*To toast nuts, spread in single layer on baking sheet. Bake in preheated 350* F. oven 8 to 10 minutes oruntil golden brown, stirring frequently.
Layer all ingredients except raw sugar in order listed above in 1-quart jar with tight-fitting lid. Place raw sugar in resealable food storage bad. Place bag in jar.
Cover top of jar tiwh fabric; attach gift tag/recipe card with ribbon.
GIFT TAG/RECIPE CARD:
CHERRY PISTACHIO BISCOTTI
MAKES ABOUT 1 1/2 DOZEN BISCOTTI
1 jar Cherry Pistachio Biscotti Mix
5 T. butter, cut into pieces
1 egg
2 T. milk or almond flavored liqueur
1 t. almond or vanilla extract
Preheat oven to 350* F. Lightly grease cookie sheet.
Remove sugar packet from jar. Place remaining contents from jar in large bowl; stir until well-blended. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Whisk together egg, milk and almond extract in small bowl. Add to flour mixture, stirring to form stiff dough. Knead dough in bowl. Divide dough in half; shape into two 9 X 2-inch logs. Place 2-inches apart on prepared cookie cheet.
Bake 25 minutes or until logs are lightly browned. Cool logs on wire rack 15 minutes. Reduce oven heat to 325* F. Slice each log diagonally into 3/4-inch slices. Place slices, cut side down, on cookie sheet. Bake 10 minutes; turn biscotti over. Bake 5 to 10 minutes more of until golden brown and cookies are dry. Remove to wire rack to cool completely.
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