Pistachio Fig Biscotti

Another recipe from Martha, I used the Sambuca!

• Ready In: 2 hrs
• Yields: 36 biscotti

Ingredients

• 1⁄2 teaspoon fennel seed
• 1⁄2 cup unsalted butter
• 3⁄4 cup sugar
• 2  large eggs
• 1  teaspoon pure vanilla extract
• 1  teaspoon  anise extract or 1  teaspoon  sambuca romana
• 1  teaspoon  grated lemon, 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

Directions

1. Heat oven to 350 degrees.
2. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
3. 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.
4. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
5. In a medium bowl, combine remaining ingredients.
6. Add to butter mixture.
7. Mix on low speed until just incorporated.
8. Remove dough to a clean surface; divide into quarters.
9. Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
10. Remove from oven, and cool slightly.
11. Reduce oven temperature to 275 degrees.
12. Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
13. Arrange biscotti on their sides on a baking sheet.
14. Return to oven, and bake until golden, about 30 minutes.
15. Turn biscotti over, and bake for 30 minutes more.