Biscotti - Stained-glass

From thew Website: http://www.redbookmag.com/recipes-home/tips-advice/holiday-cookie-recipes-5

PRETTY ENOUGH TO GIVE AS A GIFT: Stained-glass Biscotti

Prep time: 45 minutes
Baking time: 1 hour

Photo Credit: Tina Rup

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1⁄2 tsp salt
• 3 large eggs
• 1 cup sugar
• 1⁄2 cup (1 stick) unsalted butter, melted
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1⁄2 cup almonds, chopped
• 1⁄2 cup pistachios, coarsely chopped
• 1⁄2 cup dried cranberries
• 1⁄2 cup each dried apricots, dried papaya, and dried pineapple, diced
• 1⁄4 cup crystallized ginger, finely chopped

1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Whisk flour, baking powder, and salt in a medium bowl.

2. Beat eggs and sugar in a large bowl, with a mixer on medium speed, for 1 minute. Add butter and almond and vanilla extracts; beat until blended. With mixer on low speed, gradually add flour mixture, beating just until blended. Stir in almonds, pistachios, cranberries, apricots, papaya, pineapple, and ginger.

3. Divide dough into 3 equal pieces. On 1 cookie sheet, shape 2 pieces of dough into 12x2-inch logs, 3 inches apart. Repeat with the remaining piece of dough on second cookie sheet.

4. Bake 25 to 30 minutes, or until firm, rotating cookie sheets once. Gently loosen logs with a spatula and let cool on cookie sheets.

5. Reduce oven temperature to 275°F. Gently slide logs onto a cutting board. With a serrated knife, cut logs into 1⁄2-inch-thick diagonal slices. Place slices on cookie sheets. Bake 25 to 30 minutes, turning once, or until dry. Let cool on wire racks.

Makes about 4 dozen cookies.