Note: To prepare vanilla sugar, place 4c sugar in a quart jar, cutting a vanilla bean in half, adding to the sugar, secure lid on the jar and store in a cool dry place for several weeks before making the biscotti. This recipe for vanilla sugar will keep indefinitely if stored properly in a clean jar with a secure lid. Prepare cookie sheet lined with parchment paper. Preheat oven to 375F. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds, add vanilla sugar, baking powder, cardamom, beat until combined, scraping sides of bowl occasionally, Beat in eggs and as much flour as you can with the mixer, stir in remaining flour, cranberries or cherries and nuts with a wooden spoon until completely combined. Divide dough in half, if necessary cover and chill dough until easy to handle. Shape each roll into a 9" log, Placing on prepared cookie sheet 4" apart , flatten roll until 2" wide. Place in preheated oven for 20 - 25 minutes or until tooth pick inserted in the center comes out clean. Cool on the cookie sheet on a wire rack for 1 hour. Reduce oven to 325F. Cut roll diagonally into 1/2" slices, using a serrated knife on a cutting board. Place each slice, cut side down on the cookie sheet baking in oven for 8 minutes, turn slices over, baking for 8 - 10 minutes more or until dry and crisp. Transfer biscotti slices to wire rack to cool and optional: in a small bowl cook chocolate and shortening at half power, stirring twice until chocolate melted, then drizzle white chocolate on the biscotti and let stand until chocolate sets. Makes 32 Biscotti
