CRANBERRY AND PISTACHIO BISCOTTI

2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 cup sweet butter
2 large eggs
1/2 teaspoon salt
1 teaspoon of vanilla
1 teaspoon of Anise extract
2 teaspoons grated lemon
2 packets of lemon sugar
1/2 cup dried cranberries
1 cups of pistachio nuts

In a small saucepan...reduce the butter on low temperature until dissolved, add lemon, the lemon sugar, vanilla, anisette extract.

By mixer, combine the eggs and sugar, until light in color about three minutes, beat in the butter mixture, add dry ingredients and mix till well blended. Mix in by hand the pistachio nuts and cranberries.

Divide the batter into two balls, take the balls and roll them into some flour on your worktop. Shape into two logs 12 inches long and three inches wide... place in a pre-heated oven set to 350°F for 20-25 minutes.

Remove from the oven, place on counter to cool for ten minutes. Cut diagonally across the loaves and place back on cookie sheets and back into oven.... bake for 20 minutes.

Remove from oven and place on a wire rack to cool.