Chocolate Biscotti

Directions

1. 1
   Creating the Jar:
2. 2
   Wash and thoroughly dry a 1-pint wide-mouth canning jar.
3. 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.
4. 4
   Make the layers as level as possible.
5. 5
   For best results, when adding the flour, add a little at a time, firmly tamping after each addition.
6. 6
   Secure the lid and decorate as desired (see Notes).
7. 7
   Attach the instructions for making the cookies found below.
8. 8
   CHOCOLATE BISCOTTI
9. 9
   Yield: About 36 cookies
10. 10
    In addition to the contents of the jar, you will need to add the following ingredients:
11. 11
    3 tablespoons butter, softened
12. 12
    2 eggs
13. 13
    1/2 teaspoon vanilla extract
14. 14
    1/2 cup chopped almonds
15. 15
    Preheat the oven to 350F.
16. 16
    In a large bowl, cream the butter, eggs, and vanilla with an electric mixer set on low speed.
17. 17
    Add the contents of the Jar, and mix until well combined.
18. 18
    Stir In the almonds.
19. 19
    Gather the mixture Into a ball and knead to form a moist cookie dough.
20. 20
    Divide In half.
21. 21
    Shape each half Into a 12-inch log, 1/2 inch high and 1 1/2-inches wide.
22. 22
    Place on greased baking sheet, and bake for 20 minutes.
23. 23
    Remove from oven, and cool for 5 minutes, Cut logs diagonally Into 1/2-inch slices, and arrange on baking sheet cut side down.
24. 24
    Return to oven for 15 minutes to dry slightly.
25. 25
    Cool completely.
26. 26
    Serve immediately, or store In an airtight container for up to 2 weeks.