Yield: 48 biscotti
Prep Time: 35 min + chill time
Cook Time: 30 min
1/4 cup (1/2 stick) butter, softened
1 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons anise seed
1/2 teaspoon fennel seed
1 cup dried cranberries
3/4 cup pistachios, shelled
1/2 cup dried apricots, snipped
1 large egg
1. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in 3 eggs, vanilla and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in anise and fennel seeds, cranberries, pistachios and apricots. Cover and chill for 2 hours or until dough is easy to handle.
2. Preheat oven to 350°F. Divide dough in half. Shape each half into a 12-inch long log about 1 1/2-inches thick. Place logs 3 inches apart on a lightly greased cookie sheet. Flatten each log to a 3/4-inch-thick loaf. Combine the 1 egg and 1 Tablespoon water. Brush egg mixture over loaves.
3. Bake 25 to 30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cool.
4. When loaves are cool, preheat oven to 325°F. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2-inch-thick slices. Lay slices, cut sides down, on cookie sheet. Bake in the preheated oven for 5 minutes. Turn slices over; bake 5 minutes more or until biscotti are dry and crisp. Transfer to wire rack; cool.
*Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: RecipeGirl.com (via Better Homes and Gardens)