1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in the 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 the anise, fennel seeds, cranberries, pistachios and apricots. Cover and chill for 2 hours until dough is easy to handle.
2. Preheat oven to 350 degrees. Divide dough in half. Shape each half into a 12-inch long log about 1 1/2" thick. Place logs 3 inches apart on a lightly greased cookie sheet. Flatten each log to a 1/4 inch thick. Combine the 1 egg and 1 tbsp water. Brush egg mixtures over loaves.
3. Bake in preheated oven for 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 degrees. Transfer loaves to a cutting board. Cut each loaf diagonally in 1/2 inch slices. Lay slices, cut sides down, on cookie sheet. Bake in preheated oven for 5 minutes. Turn slices over; bake 5 minutes more or until biscotti are dry and crisp. Transfer to wire rack; cool. Makes about 48.
TO STORE: place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months.
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