I kept it simple on the packaging this year. I bought burlap bags from here and tied a pretty ribbon on the top. Because the ribbon was too wide to use to tie the tags/recipe cards on, I attached them with some clear, stretchy cord. It worked out really well and didn't add much at all to my cost.
If you want to make some of your own, here's the recipe:
2 cups flour
1 tsp. baking powder
1 1/2 tsp. ginger
3 tsp. cinnamon
1/4 tsp. salt
1 cup packed light brown sugar
2 ounces almond bark (separated into a snack-sized Ziplock bag)
- Heat the oven to 350 degrees Fahrenheit and coat a baking sheet with cooking spray. In a medium bowl, beat together the following, until combined:
- 2 large eggs
- 6 Tbsp. unsalted butter, softened
- 2 tsp. vanilla extract
- Add the dry ingredients and blend.
- With slightly wet hands, halve the dough and shape each piece into a 2 1/2 x 9-inch rectangle. Transfer the loaves to the prepared baking sheet and bake until golden brown and tops are just starting to crack, about 25 minutes. Let the loaves cool on the sheet and reduce the oven's temperature to 325 degrees.
- Use a sharp knife to cut each loaf into 3/4-inch thick slices. Place the slices cut side down on the baking sheets and bake them until toasted, about 8 minutes. The pieces should be crunchy on the outside, but not hard. Transfer them to a rack to cool completely.
- Leave the white chocolate in the zippered bag and melt in microwave in 15-second intervals until melted. Snip off a corner of the bag and drizzle the biscotti with the melted chocolate. Let the coating set before serving.