Ingredients

The following ingredients have 4 Servings
  • ¼ cup unsalted butter (softened)
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 eggs
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • 2 ¼ cups all-purpose flour
  • 1 ½ tsp anise seed
  • ½ tsp fennel seed
  • 1 cup dried cranberries
  • ¾ cup pistachios (shelled and unsalted)
  • ½ cup dried apricots (finely chopped)
  • 1 egg
  • 1 tbsp water

Instruction

  • Heads up: There is a 2 hour chilling time before baking!
  • *Instruction images are set to NOT print unless you select print images
  • Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds,
  • Then 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 large spoon.
  • Stir until fully incorporated
  • Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture.
  • Stir with a wooden spoon until blended.*If dough is wet and sticky, add a little more flour until it feels like cookie dough
  • Cover and refrigerate for 2 hours or until dough is easy to handle.
  • Preheat oven to 350 degrees F. Divide dough in half.
  • Shape each half into a 12 inch log about 1 ½ inches thick.Place logs 3 inches apart on the lightly greased large jelly pan or 2 separate baking sheets.Flatten each log to a 3/4 -1 inch thick loaf.
  • Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
  • Brush loaves with egg wash (you'll only need about half of it).
  • Bake in preheated oven for 25- 30 minutes or until light brown.
  • Allow loaves to cool on pan for 10 minutes before moving to cooling rack.
  • Cool for 50 minutes on a cooling rack.