Traditional Anise Biscotti with Fennel

Ingredients

• 1 large fennel bulb, cored and diced
• ¾ cup candied cherries, chopped
• ¾ cup pine nuts, toasted
• 2 cups & 2 tbsp. all purpose flour
• ¾ cup sugar
• 1 tbsp. anise extract
• Zest of one orange minced finely
• ½ cup butter
• 2 eggs
• 1½ tsp.baking powder
• ¼ teaspoon salt
• Cook diced fennel in a microwavable dish with ½ cup of water. Cover and microwave on high for 4 to 5 minutes until tender. Drain the cool fennel before adding it to the recipe. Preheat oven to 325°F.
• In a mixing bowl cream together butter and sugar until light and fluffy.
• Beat in eggs, extract, and orange zest. Add flour, baking powder, salt and mix until well blended. Fold in fennel, nuts and Cherries
• Divide dough in half and place on a floured cutting board. Form two logs,(each ½ inch thick, 1½ inches wide and 14 inches long).
• Store the biscotti in a an airtight covered container. Biscotti also freezes very well.
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