These ingredients will fill one 1-quart glass food storage jar. In a small bowl, stir together the flour and baking powder.
     Layer the jar ingredients in this order: dried cranberries, pistachios, flour mixture, cardamom and Vanilla Sugar. You may need to tamp down each layer as you fill the jar. (The flat end of a mallet works well for this.)
     Seal the jar and decorate with any variety of fabric, ribbons, charms and ornaments. Be sure to include a card with the baking instructions. This mix is enough to make about 32 biscotti.
     To make the Vanilla Sugar, fill a 1-quart jar with 4 cups of sugar. Cut the vanilla bean in half lengthwise and place both halves down in the sugar. Seal the jar with the lid and store in a cool, dry place for several weeks to allow the vanilla flavoring to infuse the sugar. 
     Preheat oven to 375 degrees. Lightly grease a cookie sheet.
     In a large bowl, beat the butter with an electric mixer on medium speed for about 30 seconds. Beat in the eggs.
     Using a wooden spoon, stir in the contents of the jar to combine. Divide the dough in half. Cover and refrigerate the dough until easy to work with.
     Shape each half of the dough into a 9" long loaf. Place the loaves 4" apart on the prepared cookie sheet. Flatten the loaves slightly until 2" wide. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the loaves on the cookie sheet for 1 hour.
     Using a serrated knife, cut each loaf diagonally into 1/2" thick slices. Place the slices on their side on ungreased cookie sheets. Bake in a 325 degrees oven for 8 minutes. Turn the slices over and bake for an additional 8-10 minutes more or until dry and crisp. Remove and cool on wire racks.