Holiday Biscotti

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.