3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cup all-purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2/3 cups granulated sugar

Using a clean 1-quart jar, layer ingredients in order. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

Attach the following instructions on a gift tag:

Holiday Cranberry and Pistachio Biscotti

1/3 cup butter
2 eggs
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.

Makes 32 cookies.