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1
Creating the Jar:
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Wash and thoroughly dry a 1-pint wide-mouth canning jar.
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3
Layer the ingredients in the jar, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition.
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4
Make the layers as level as possible.
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5
For best results, when adding the flour, add a little at a time, firmly tamping after each addition.
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6
Secure the lid and decorate as desired (see Notes).
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7
Attach the instructions for making the cookies found below.
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8
CHOCOLATE BISCOTTI
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9
In addition to the contents of the jar, you will need to add the following ingredients:
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3 tablespoons butter, softened
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2 eggs
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1/2 teaspoon vanilla extract
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1/2 cup chopped almonds
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14
Preheat the oven to 350F.
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15
In a large bowl, cream the butter, eggs, and vanilla with an electric mixer set on low speed.
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Add the contents of the Jar, and mix until well combined.
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Stir In the almonds.
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Gather the mixture Into a ball and knead to form a moist cookie dough.
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Divide In half.
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Shape each half Into a 12-inch log, 1/2 inch high and 1 1/2-inches wide.
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Place on greased baking sheet, and bake for 20 minutes.
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Remove from oven, and cool for 5 minutes, Cut logs diagonally Into 1/2-inch slices, and arrange on baking sheet cut side down.
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Return to oven for 15 minutes to dry slightly.
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Cool completely.
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Serve immediately, or store In an airtight container for up to 2 weeks.
