A recipe my cousin gave me from a caterer friend! Very good.
- 1/4 cup butter softened (DO NOT SUBSTITUTE)
- 1 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2-1/4 cups all purpose flour
- 1/2 tsp. anise seed
- 1/2 tsp. fennel seed
- 1 cup dried cranberries
- 3/4 cups pistachios, shelled
- 1/2 tsp. vanilla
- 1/4 tsp. almond extract
- 3 eggs
- 1/2 cup dried apricots, snipped
- 1 egg
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in the 3 eggs, vanilla, and almond extract till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon. Cover and refrigerate for 2 hours or till dough is easy to handle.
Preheat oven to 350 degrees. Divide dough in half. Shape each half into a 12” long log 1 1/2 '’ in diameter (make 3-4 rolls so the biscotti won't be too big). Place logs at least 3” apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4” thickness. Combine egg and 1 Tbs. water. Brush over logs.
Bake in preheated oven for 25-30 minutes or till light brown. Cool logs on cookie sheet 1 hour or till completely cool.
When logs are cool, preheat oven to 325 degrees. Transfer logs to a cutting board. Cut each log diagonally into 1/2” thick slices. Lay slices down on cookie sheets. Bake in the preheated oven for 5 minutes. Turn slices over and bake 5 minutes more or till dry and crisp. Remove and cool on wire racks.
Makes about 48.