Pistachio Fig Biscotti - cooking recipe

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

Preparation

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.
In a medium bowl, combine remaining ingredients.
Add to butter mixture.
Mix on low speed until just incorporated.
Remove dough to a clean surface; divide into quarters.
Form into 9x1 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.