Holiday Biscotti

A recipe my cousin gave me from a caterer friend! Very good.

Photo by Barb D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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