Italian Biscotti Al La Syd

• 1 lb unsalted butter, softened
• 4 cups granulated sugar
• 8 eggs, room temperature
• 1 tablespoon baking powder
• 2 teaspoons vanilla extract
• 1 (1 ounce) bottle anise
• 1 cup slivered almonds
• 8 cups all-purpose flour
• 3 cups dried cranberries
• 2 cups pistachio nuts

1. Preheat oven to 350 degrees F.
2. In a large bowl mix the first 7 ingredients until well blended.
3. Stir in the flour one cup at a time.
4. When smooth, mix in cranberries & pistachios.
5. Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
6. Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
7. Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
8. Remove cookies from the oven & cool them completely before storing them in an air tight container.

unsalted butter, granulated sugar, eggs, baking powder, vanilla, anise, almonds, flour, cranberries, pistachio nuts

Taken from www.food.com/recipe/italian-biscotti-al-la-syd-206337 (may not work)