Preheat oven to 375 degrees. Thoroughly stir together unsifted flour, baking powder, salt and ground anise (if using anise extract, add with eggs). Set aside. Combine butter and sugar; beat until well blended. Add eggs, lemon zest and lemon extract (and anise extract, if using); beat until light and fluffy. Gradually beat in about half the dry ingredients. As dough gets stiff, stir in remaining dry ingredients by hand. Stir in cranberries. Divide dough in half. Place each half on a sheet of waxed paper. Shape each half into a smooth, evenly shaped log about 11 inches long, 2 inches wide and 1 inch thick. (The dough will be soft and sticky, but the waxed paper works well.) Unroll logs from paper directly onto greased cookie sheet, placing them as far apart as possible. Press down on logs to flatten slightly (logs spread to double in width). Bake in center of oven 15 to 18 minutes, until logs are lightly browned. Let cool on cookie sheet about 30 minutes. Remove cookies to cutting board. With serrated knife, cut biscotti diagonally into 1/2-inch-thick slices. Place slices slightly apart on ungreased baking sheet. Return to 375 degree oven. Toast 5 to 7 minutes, or until lightly browned. Turn slices over; toast second side 4 to 5 minutes, or until lightly browned. Remove from oven. Transfer biscotti to wire racks; let cool completely. They should be dry and crisp-hard. Store in airtight container up to 2 weeks. Freeze for longer storage. Yields 44 (4-inch) biscotti.

Tester's notes: Terrific tasting, with great eye appeal. Wonderful holiday flavors. We recommend this cookie for gifts to friends.

Recipe

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com