Holiday biscotti

By es123

Ingredients

• 1/4 cup butter (no substitutes), softened
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla
• 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 egg

Details

Adapted from bhg.com

Preparation

Step 1

Prep: 30 minutes
Chill: 2 hours
Bake: 35 minutes
Cool: 1 hour

1. 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 until 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.

2. Preheat oven to 350 degrees F. Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter. Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness. Combine egg and 1 tablespoon water. Brush over logs.

3. Bake in preheated oven for 25 to 30 minutes or till light brown. Cool logs on cookie sheet 1 hour or till completely cool.

4. When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board. Cut each log diagonally into 1/2-inch-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.

5. To store: 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.

nutrition facts
Calories72, Total Fat (g)2, Saturated Fat (g)1, Cholesterol (mg)20, Sodium (mg)65, Carbohydrate (g)11, Fiber (g)1, Protein (g)2, Vitamin C (DV%)0, Calcium (DV%)0, Iron (DV%)0, Percent Daily Values are based on a 2,000 calorie diet