Holiday Cranberry and Pistachio Biscotti
1/3 cup butter
Contents of jar
Beat butter on medium speed for 30 seconds. Add eggs and beat on medium speed until well combined. Using a wooden spoon, stir in contents of jar just until combined.
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 degrees F for 25 to 30 minutes or until a wooden pick 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 degrees F for 8 minutes, then turn over and bake for 8 to 10 minutes more or until dry and crisp. Transfer to wire rack to cool.
Yield: 32 cookies