September 26, 2017
- 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
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 until dough is easy to handle.
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.
Bake in preheated oven for 25 to 30 minutes or until light brown.
Cool logs on cookie sheet 1 hour or till completely cool.
When logs are cool, preheat oven to 325 degrees 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 until dry and crisp.
Remove and cool on wire racks.
Tips & Variations
No special items needed.