• Heads up: There is a 2 hour chilling time before baking!
• Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then 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 with a large spoon.
• Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture. 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 log about 1 ½ inches thick. 
• Place logs 3 inches apart on the lightly greased cookie sheet. Flatten each log to a ¾ -1 inch thick loaf. 
• Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
• Bake in preheated oven for 25- 30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cooled

2nd Bake:

• When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch thick slices. Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
•  Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp. Transfer to wire rack. Cool.