Holiday Biscotti

48
Servings
3.5h
Prep Time
40m
Cook Time
4h 10m
Ready In


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Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (21.8 g)
  • Calories 68.3
  • Total Fat - 2.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 19.9 mg
  • Sodium - 56.5 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.2 g
  • Protein - 1.7 g
  • Calcium - 14.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add sugar, baking powder, baking soda, and salt; beat until combined.

Step 3

Beat in the 3 eggs, vanilla, and almond extract until combined.

Step 4

Beat in as much of the flour as you can with the mixer.

Step 5

Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon.

Step 6

Cover and refrigerate for 2 hours or until dough is easy to handle.

Step 7

Preheat oven to 350 degrees F.

Step 8

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.

Step 9

Combine egg and 1 tablespoon water. Brush over logs.

Step 10

Bake in preheated oven for 25 to 30 minutes or until light brown.

Step 11

Cool logs on cookie sheet 1 hour or till completely cool.

Step 12

When logs are cool, preheat oven to 325 degrees F.

Step 13

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.

Step 14

Turn slices over, and bake 5 minutes more or until dry and crisp.

Step 15

Remove and cool on wire racks.

Tips & Variations


No special items needed.

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