1

In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in 3 eggs, vanilla and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in anise and fennel seeds, cranberries, pistachios and apricots. Cover and chill for 2 hours or until dough is easy to handle.

2

Preheat oven to 350°F. Divide dough in half. Shape each half into a 12" long log about 1½-inches thick. Place logs 3 inches apart on a lightly greased cookie sheet. Flatten each log to a ¾-inch-thick loaf. Combine the 1 egg and 1 Tablespoon water. Brush egg mixture over loaves.

3

Bake 25-30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cool.

4

When loaves are cool, preheat oven to 325°F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½-inch-thick slices. Lay slices, cut sides down, on cookie sheet. Bake in the preheated oven for 5 minutes. Turn slices over; bake 5 minutes more or until biscotti are dry and crisp. Transfer to wire rack; cool.