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CHRISTMAS BISCOTTI

THESE ARE GREAT TO GIVE DURING THE HOLIDAY'S.





List of Ingredients



• 3/4 CUPS DRIED CRANBERRIES OR DRIED CHERRIES
  
• 3/4 CUPS CHOPPED SHELLED GREEN PISTACHIOS
  
• 2 CUPS FLOUR
  
• 1/2 TEASPOON GROUND CARDAMOM
  
• 2 TEASPOONS BAKING POWDER
  
• 2/3 CUPS VANILLA SUGAR ( SEE NOTES BELOW)
  
• 1/2 CUP BUTTER, DO NOT SUBSTITUTE, VERY IMPORTANT
  
• 2 EGGS
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. BEAT 1/3 CUP BUTTER ( DO NOT SUBSTITUTE) IN A LARGE MIXING BOWL ON MEDIUM SPEED FOR 30 SECONDS. BEAT IN 2 EGGS.
   
3. COMBINE IN A BOWL, THE CRANBERRIES, PISTACHIOS, FLOUR CARDAMOM, BAKING POWDER AND VANILLA SUGAR.
   
4. POUR INTO WET INGREDIENTS USING A WOODEN SPOON COMBINE JUST UNTIL ALL INGREDIENTS ARE COMBINED.
   
5. DIVIDE DOUGH IN HALF. COVER AND CHILL TILL EASY TO HANDLE.
   
6. SHAPE EACH PORTION OF DOUGH INTO A 9" LOAF. PLACE LOAVES 4" APART ON A LIGHTLY GREASED COOKIE SHEET, FLATTENING SLIGHTLY TO 2" WIDE.
   
7. BAKE 25 TO 30 MINUTES. REMOVE FROM OVEN AND COOL ON COOKIE SHEET FOR 1 HOUR. CUT EACH LOAF DIAGONALLY INTO 1/2" THICK SLICES .
   
8. REDUCE OVEN TEMPERATURE TO 325° AND CONTINUE BAKING FOR 8 MINUTES, TURN SLICES OVER AND BAKE 8 TO 10 MINUTES. COOL ON WIRE RACKS.
   
9. NOTE: IF YOU CAN'T GET VANILLA SUGAR IN YOUR AREA, YOU CAN EASILY MKE IT YOURSELF.
   
10. FILL A QUART JAR WITH 4 CUPS OF SUGAR. CUT A VANILLA BEAN IN HALF LENGTHWISE AND INSERT BOTH HALVES INTO SUGAR. SECURE LID AND STORE IN A COOL DRY PLACE FOR ABOUT 3 WEEKS BEFORE USING.