Pistachio Fig Biscotti

By exdircomp

Ingredients

• •1/2 teaspoon whole fennel seeds
• •8 tablespoons (1 stick) unsalted butter
• •3/4 cup sugar
• •2 large eggs
• •1 teaspoon pure vanilla extract
• •1 teaspoon anise extract or Sambuca
• •1 teaspoon grated lemon zest
• •2 1/4 cups all-purpose flour
• •1 1/2 teaspoons baking powder
• •1/4 teaspoon salt
• •1/2 cup shelled pistachios
• •4 ounces dried figs (about 6 large); remove stems and dice into 1/4-inch cubes

Preparation

Step 1

PROCEDURE
Heat oven to 350°F. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.

In bowl of electric mixer fitted with paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes. Add eggs, extracts, and zest; beat on medium speed until creamy and light, 2 to 3 minutes.

In medium bowl, combine remaining ingredients. Add to butter mixture. Mix on low speed until just incorporated.

Remove dough to a clean surface; divide into quarters. Shape into 9-inch by 1-inch logs; place on an ungreased baking sheet 2 inches apart and bake until lightly browned, 25 to 30 minutes.

Remove from oven and cool slightly.

Reduce oven temperature to 275°F.

Using a serrated knife, cut logs on the diagonal into 1/2-inch thick slices. Lay biscotti on their sides on a baking sheet. Return to oven, and bake until golden, about 30 minutes. Turn over and bake for 30 minutes more.