Welcome to our annual collection of community holiday recipes. Each year, the 91Ô­´´ Advance Times casts a wide net asking for local people to share Christmas recipes that hold some significance to their family or themselves. This year, there's everything from cookies, pancakes, and fruit pizza to scalloped potatoes and cornbread.

We hope you enjoy this year's feature. And while one of the recipes is provided below, the entire section is available for viewing by clicking into our eEditions here.

Happy holiday, one and all.

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These biscotti are a popular item in our gift baskets and boxes because of their long shelf life. 
So many guests have told us how special they felt when they received a couple of cellophaned and bowed biscotti as a gift. 
These crunchy treats can be flavoured in many ways (see Wink for some ideas). Enjoy with a cup of coffee or tea, with a few dunks between sips, or with a glass of sweet dessert wine to wind down after a busy day.  
– Sandee Krause, Krause Berry Farms & Estate Winery – excerpted from the Krause Berry Farms Cookbook 

Blueberry white chocolate biscotti
(Makes 45 biscotti)

Ingredients:
• 1 cup dried blueberries
• 1 cup salted butter, softened
• 2 cups granulated sugar
• 6 large eggs, at room temperature
• 2 tbsp amaretto extract
• 6½ cups all-purpose flour
• 2 tbsp baking powder
• 1 cup white chocolate chunks
• 1 cup white chocolate melts

Directions:
• Immerse the blueberries in hot (just boiled) water to soak for 30 minutes. Drain well
• Preheat your oven to 300°F
• Line a baking sheet with parchment paper
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes
• Add all the eggs and amaretto extract and continue to mix on medium speed until well combined, approximately 3 minutes
• In a medium mixing bowl, sift the flour and baking powder. 
• With the mixer running on low speed, gradually add the flour mixture to the butter mixture until fully combined, about 5 minutes
• Using a spatula, fold in the white chocolate chunks until evenly distributed
• Stir in blueberries with the same spatula; this will keep them from turning the batter too blue
• On the prepared baking sheet, divide the dough into three even pieces and form each piece into a ½ × 6-inch log
• Bake the biscotti until golden brown, approximately 30 minutes
• Remove from the oven and increase the oven temperature to 325°F
• Cool the biscotti until just able to handle
• Cut crosswise into ½-inch slices, then place slices back on the baking sheet
• Bake for 15 minutes, flip the biscotti, and continue to bake until lightly toasted, 5 to 15 minutes
• Remove from the oven and let cool
• When the biscotti are completely cooled, place the white chocolate melts in a microwave-safe bowl
• Microwave on low in 30-second intervals, stirring between each interval, until smooth and fully melted
• Drizzle over one of the cut sides of the biscotti. Or, for extra indulgence, dunk these on one side in the melted chocolate
• Let the biscotti sit to allow the chocolate to harden, 20 to 30 minutes
• Store in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3 months

Wink: 
Biscotti can be flavoured with 2 tbsp vanilla, almond, lemon, or anise extract in place of the listed amaretto. You can add 1-2 tsp seeds of your choice, ½–1 cup nuts, other soaked, finely chopped dried fruits instead of blueberries, or 1 tbsp lemon or orange zest