|15.76 %||Brown Sugar, Light|
|0.78 %||Baking Powder|
|22.20 %||Walnuts, Medium and Small Pieces|
|6.66 %||Dried Cherries|
|6.66 %||Dried Cranberries|
|0.22 %||Lemon Zest|
|0.22 %||Anise Seeds|
Whip butter and sugar.
Add eggs, and beat until well combined.
Whisk together the flour, baking soda, walnuts, cranberries, cherries, lemon zest and anise seed.
Add dry mixture to the butter mixture.
Shape dough into a log (4 x 12 inches).
Bake 30-35 minutes at 325°F.
Remove from the oven, cool and slice into ¼ inch thick slices.
Rebake the biscotti, cut size down for 10 minutes at 325°F.