Holiday Biscotti Recipe

Once again I received a wonderful recipe from my favorite food blog (besides Matt's Kitchen, which is on hiatus). PROUD ITALIAN COOK sent out an email for Pistachio and Fig Biscotti. I thought I'd share it with you. Happy baking!

Pistachio and Fig Biscotti
Ingredients:

1 t. of anise seeds
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 t. vanilla extract
1 t. of anise extract
1 t. grated orange zest
2 1/4 cups all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup shelled pistachios
4 oz. dried figs, cut into 1/4 inch dice with stems removed


1. Heat oven to 350 degrees.
2. With your mixer, beat butter and sugar on medium-high until smooth, about 2 minutes.
3. Add eggs, extracts, and zest, and beat until creamy and light.
4. Combine remaining ingredients together, and then add to the butter mixture.
5. Mix everything on low speed until incorporated then remove dough and divide into quarters.
6. Form into 9×1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned (25 to 30 minutes).
7. Remove from oven, and cool slightly. Using a serrated knife, cut logs on the diagonal into 1/2″ thick slices.
8. Arrange biscotti on their sides on a baking sheet. Return to oven, and bake until golden, about 15 minutes. Turn biscotti over, and bake for another 15 minutes more. Cool on racks.