Holiday Biscotti

Cream butter in a large bowl with electric mixer on medium to high speed for 30 seconds.  

Add 1 cup sugar, baking powder and anise seed.  Beat until combined well.  

Beat in 2 whole eggs and 1 egg yolk, reserving the egg white.  

Beat in as much flour as possible with the mixer.  Stir in remaining flour, cherries, pineapple and orange zest with a spoon.

Divide the dough in half.  Shape each half into an 11-by-2-by-1-inch loaf.  Place on parchment-lined baking sheet.  

Stir together the reserved egg white and water; brush on dough.  Sprinkle with 1 tbsp sugar.  

Bake at 375 degrees for 20 to 25 minutes.  Cool on sheet for 15 minutes.  

Cut each loaf diagonally into 1/2-inch to 3/4-inch slices and place cut-side-down on lined sheet.  Bake at 325 degrees for 10 minutes.  Remove and turn slices over; bake 10 to 15 minutes more or until crisp.  

Remove biscotti to wire rack to cool completely.