• Heads up: There is a 2 hour chilling time before baking!
• *Instruction images are set to NOT print unless you select print images
• Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
  
• In a large 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 until fully incorporated
  
• Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture.
  
• Stir with a wooden spoon until blended.

  *If dough is wet and sticky, add a little more flour until it feels like cookie dough
  
• 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 large jelly pan or 2 separate baking sheets.

  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.
  
• Brush loaves with egg wash (you'll only need about half of it).
  
• Bake in preheated oven for 25- 30 minutes or until light brown.
  
• Allow loaves to cool on pan for 10 minutes before moving to cooling rack.
  
• Cool for 50 minutes on a cooling rack.
  

2nd Bake:

• When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in approximately 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.
• Move to wire rack until completely cooled.