Candied fruit biscotti

• Mix the cream butter and sugar in a large bowl.
• Add eggs and anise extract in the bowl. Whisk the mixture well.
• Pour flour, baking powder and stir well with the egg mixture.
• Add in the candied fruit into the boul.
• Refrigerate the mixture for about 1 hour.
• Preheat the oven o about 320 degree F.
• Divide the dough into 4 equal portions.
• Roll the portions until they are resemble logs, about 12 inches long.
• 2 logs per cookie sheet.
• Bake the cookie sheets in the preheated oven for about 30 minutes.
• Remove this from the oven and let it cool at room temperature for about 5 minutes.
• Slice them diagonally into ½ inch thick slices.
• Place the slices on the baking sheet.
• Heat in the oven for another 16 minutes until it looks lightly toasted.

Cool at room temperature and then store in an airtight container.

Trivia

Candied fruit has existed since the 14^th century and can be traced back to the ancient cultures of China and Mesopotamia. However it wasn’t until the Arabs that modern candying was introduced, they primarily served candied citrus and roses at memorable occasions of their lives.