Recipes and Cooking Holiday Biscotti 4.6 (7) 1 Review For a homemade Christmas gift, wrap up these crisp, fruity treats. They're especially good with coffee. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Chill Time: 2 hrs Bake Time: 25 mins Cool Time: 1 hrs Bake Time: 10 mins Total Time: 4 hrs 5 mins Servings: 48 Yield: 48 biscotti Jump to Nutrition Facts Ingredients ¼ cup butter (no substitutes), softened 1 cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 3 eggs ½ teaspoon vanilla ¼ teaspoon almond extract 2 ¼ cup all-purpose flour 1 ½ teaspoon anise seed ½ teaspoon fennel seed 1 cup dried cranberries ¾ cup pistachios, shelled ½ cup dried apricots, snipped 1 egg Directions 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 dgrees 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. Makes about 48. Tips Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 72 Calories 2g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 72 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 20mg 7% Sodium 65mg 3% Total Carbohydrate 11g 4% Protein 2g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.