• 1/2 teaspoon fennel seeds
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon anise extract or sambuca romana
• 1 teaspoon grated lemons, zest of
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup shelled pistachios
• 4 ounces dried figs, stems removed,cut into 1/4 inch dice

Heat oven to 350 degrees.

In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.

Add eggs, extracts, and zest, and beat on medium speed until creamy and light (2 to 3 minutes).

Combine remaining ingredients in a medium bowl.

Add to butter mixture.

Mix on low speed until just incorporated.

Remove dough to a clean surface; divide into quarters.

Form into 9×1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned (25 to 30 minutes).

Remove from oven, and cool slightly.

Reduce oven temperature to 275 degrees.

Using a serrated knife, cut logs on the diagonal into 1/2? thick slices.

Arrange biscotti on their sides on a baking sheet.

Return to oven, and bake until golden, about 30 minutes.

Turn biscotti over, and bake for 30 minutes more.

by Pak101.com (few years ago!) / 842 views