Bake from Scratch

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PACKAGE YOUR CHOCOLATE-PEANUT BUTTER-PISTACHIO BISCOTTI:

In a large tin or bakery box lined with parchment paper, line up biscotti in rows, packing as tightly as you can. If you have room to stack another row of biscotti, place a piece of parchment paper or wax paper between the two layers for protection.

PACKAGE YOUR SLICE-AND-BAKE HOLIDAY CONFETTI COOKIES:

Fill a large tin or bakery box with a thin layer of crumpled wax paper, crinkle paper, or bubble wrap. Stack your cookies three or four at a time in plastic bags or muffin liners on top of the insulated layer. If there are any gaps or empty spaces between the stacks, fill them with more crumpled wax paper, crinkle paper, or bubble wrap. Seal container.

PACKAGE YOUR CHOCOLATE-DULCE DE LECHE BARS:

Wrap the individual bars in parchment paper, plastic wrap, or wax paper, fastened with twine or tape if necessary. Place wrapped bars in a tin or bakery box, packing them tightly together so there is little wiggle room.

PACKAGE YOUR PEARL SUGAR GINGER COOKIES:

Stack your cookies four to six at a time in cylindrical plastic bags, sealing with a twist tie or twine. In a

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