makes 50 biscotti
Courtesy of Reel Appetites

1/4 c. (60 mL) each dried apricots, figs, raisins, currants
1/4 c. (60 mL) Marsala wine or sherry
1/4 c. (60 mL) each hazelnuts and almonds
1/4 c. (60 mL) pecans or walnuts
1/2 c. (125 mL) unsalted butter, cut into 8 pieces
1 c. (250 mL) granulated sugar
2 eggs
2 c. (500 mL) all-purpose flour
1 Tbsp. (15 mL) baking powder
1/4 tsp. (1 mL) salt
2 tsp. (10 mL) anise seeds
1 Tbsp. (15 mL) Pernod (optional)

Chop figs and apricots in a food processor and transfer to an 8-c. (2 L) microwave-safe bowl. Stir in raisins, currants and Marsala or sherry. Microwave on high, covered, for about 2 minutes, or until fruits are soft. Cool to room temperature. Pulse nuts in processor until coarsely chopped. Add to bowl containing fruit. Process butter and sugar until creamy. Add eggs and process until blended. Add flour, baking powder, salt, and anise. Pulse until blended. Add Pernod if using. Combine flour/butter mixture and fruit mixture with the chopped nuts to form a dough. Cover and refrigerate dough at least 1 hour. Preheat oven to 350°F (180°C). Grease or spray 2 baking sheets. Pat dough into 4 logs, about 1" (2.5 cm) in diameter and 14" (35 cm) long. Space about 4" (10 cm) apart on baking sheet. Bake for 15-20 minutes, or until lightly browned. Rotate pan halfway through baking to even colour. Remove from oven and reduce temperature to 325°F (160°C). Cool logs for 5 minutes, then transfer to cutting surface. Using a knife, cut dia­gonally into 3/4" (2 cm) slices. ­Return slices to baking sheet, cut side down, and bake 10 minutes. Remove to a rack and cool. Store in airtight containers for up to 2 weeks, or freeze for up to 2 months.

Calories: 71; Protein 0.9 g; Carbohydrate 9.8 g; Fat 3.3 g/biscotti

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