Pistachio And Dried-cranberry Biscotti

We are often told that we limit the atonement of Christ, because we say that Christ has not made satisfaction for all men, or all men would be saved. Now, our reply to this is, that, on the other hand, our opponents limit it: we do not. The Arminians say, Christ died for all men. Ask them what they mean by it. Did Christ die so as to secure the salvation of all men? They say, “No, certainly not.” We ask them the next question: Did Christ die so as to secure the salvation of any man in particular? They answer “No.” They are obliged to admit this, if they are consistent. They say, “No. Christ has died that any man may be saved if” – and then follow certain conditions of salvation. Now, who is it that limits the death of Christ? Why, you. You say that Christ did not die so as infallibly to secure the salvation of anybody. We beg your pardon, when you say we limit Christ’s death; we say, “No, my dear sir, it is you that do it.” We say Christ so died that he infallibly secured the salvation of a multitude that no man can number, who through Christ’s death not only may be saved, but are saved, must be saved and cannot by any possibility run the hazard of being anything but saved. You are welcome to your atonement; you may keep it. We will never renounce ours for the sake of it.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies, Desserts	40	Biscotti

INGREDIENTS

2 1/4	c	Flour, unsifted
1	c	Sugar
1/2	t	Baking powder
1/2	t	Salt
6	T	Butter, cut into small
		pieces
2		Eggs
1	t	Vanilla extract
1	c	Shelled unsalted pistachios
		coarsely chopped
2	T	Dried cranberries

INSTRUCTIONS

Lightly grease baking sheet. In large bowl, combine flour, sugar,
baking powder, and salt. With pastry blender or 2 knives, cut butter
into flour mixture until mixture resembles coarse crumbs. Mix in  eggs,
one at a time, until well blended and stiff dough forms. Add  vanilla
extract. Stir in pistachios and cranberries, being careful  not to
overmix. On greased baking sheet, divide dough in half; shape  each
half into a 12 by 2 inch log. Cover with plastic wrap;  refrigerate
logs at least 30 minutes. Heat oven to 375'F. Remove  plastic wrap from
logs. Bake 20 to 25 minutes or until edges start to  brown. Cool logs
on baking sheet 10 minutes. Reduce oven temperature  to 325'F. Transfer
logs to cutting board and cut crosswise diagonally  into 1/2-inch-thick
slices. On same baking sheet, place slices, cut  sides down, in single
layer. Bake slices 20 to 25 minutes, turning  once, until light golden
brown on both sides. Cool completely on wire  rack; store in airtight
containers.  Country Living/Sept/94  Scanned & fixed by Di Pahl & <gg>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 79 Calories From Fat: 18 Total Fat: 2.1g Cholesterol: 13.9mg Sodium: 40.2mg Potassium: 12.7mg Carbohydrates: 14.1g Fiber: <1g Sugar: 6.3g Protein: 1.1g