Cranberry-Pistachio Biscotti

(makes roughly four dozen)

Preheat oven to 375 and line two cookie sheets with parchment.

Cream 1 cup of sugar and 2/3 cup unsalted butter. Add 2 teaspoons freshly grated lemon zest, 3 eggs, and 1/4 teaspoon lemon extract. In separate bowl, mix 3 cups flour, 2.5 teaspoons baking powder, 1/8 teaspoon sale, and 2 tablespoons anise seed. Add dry ingredients to wet. Then add 2/3 cup dried, unsweetened cranberries, and 2/3 cup pistachios. Form dough into four balls.

Shape each ball into logs about 3/4 inch thick. Lay two logs on each baking sheet, with the parchment between the dough and sheet. (Yes, son. This specific advice about the parchment is for you.)

Bake for 25 minutes, switching the cookie sheets halfway through. Remove from oven. Let cool five minutes. Then slice each log into roughly 1/2 inch slices, spreading the slices back on the parchment.

Bake an additional seven minutes, again switching the sheets at the mid-point. Let cool, then top with the best quality melted chocolate you can find .