I think this biscotti is so much fun to make because it’s so colorful- hence the name. I looked online and there are a number of ways to make biscotti. The one that worked the best for me is twice-baked, which is what this recipe is. This one has a strong anise-almond flavor, which makes it my favorite!
Ingredients1/4 cup butter at room temperature 1 cup sugar 3 eggs (1 whole and 2 whites only) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp vanilla extract 1/2 tsp almond extract 2 tsp anise seeds 1 tsp fennel seeds 1 cup craisins (I like orange flavored ones)
1/2 cup dried apricots, cut into small pieces (I cut it like a pie with 6 pieces per apricot) 1/2 cup shelled pistachios 1/2 cup chopped walnuts 2 and 1/4 cups white flour granulated sugar
1. Cream the butter and sugar with a fork until completely mixed.
2. Beat in eggs.
3. Mix in baking powder, baking soda, vanilla, and almond extract.
4. Mix in everything else except the flour. When well mixed, add in the flour.
5. Divide the dough (which will be sticky) into 3 parts. Use wet hands if the dough is sticking to them. Roll each into a log 10-12 inches long and flatten. Place in 9×13 greased glass baking pan (you will need 2 pans). Sprinkle with granulated sugar and refrigerate for half an hour.
6. Bake at 375 F for 25-30 minutes, until very light brown.
7. Cool for 1 hour, then cut into 1/2 inch slices using a VERY sharp knife.
8. Arrange on their sides in the 9×13 pans and bake for 15 minutes at 325 F, flipping in halfway.
9. Store in air-tight container.