½ t fennel seeds (optional)
8 T unsalted butter
¾ c sugar
2 large eggs
1 t vanilla extract
1 t anise extract or Sambuca
1 t lemon zest
2¼ c all-purpose flour
1½ t baking powder
¼ t salt
½ c shelled pistachios
4 oz. dried figs (about 6 large), stems removed, cut into ¼-inch dice

Heat oven to 350°. In a small pan over medium-low heat, toast the fennel seeds, swirling the pan; set aside. In the bowl of an electric mixer, beat butter and sugar on medium-high speed with paddle attachment until smooth, about 2 minutes. Add eggs, extracts, and zest and beat on medium speed until creamy and light, 2–3 minutes.

In a medium bowl, combine remaining ingredients. Add to butter mixture. Mix on low speed until just incorporated. Remove dough to a clean surface; divide into quarters. Form into 9×1-inch logs, place on an ungreased baking sheet 2 inches apart, and bake until slightly browned, 25–30 minutes.

Remove from oven and cook slightly. Lower oven temperature to 275°. Using a serrated knife, slice logs on the diagonal about ½” thick. Arrange biscotti on their sides on a baking sheet. Return to oven and bake until golden, about 30 minutes. Turn biscotti over and bake for 30 more minutes.

Abby’s note: I usually omit the fennel seeds. I’ve used both calimyrna (dark) and mission (white) figs. I like the white figs better, although they don’t affect the taste — just the aesthetics!