Cranberry Pistachio Biscotti

From epicurious.com – Makes about 3 dozen biscotti

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup cane sugar
2 large eggs
finely grated lemon zest from 1 lemon
1 1/2 teaspoons vanilla extract
1 teaspoon whole anise seed
1 cup dried cranberries
3/4 cup pistachios
8 oz. white chocolate chips

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. 

Sift first 3 ingredients into a medium bowl. Using electric mixer, beat butter and sugar in a large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon zest, vanilla, and anise seed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log. Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Carefully transfer logs to a cutting board. Using a serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.*  (You can make them a little longer by cutting them on the diagonal.) Place slices, 1 cut side down, on prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. 

*Cutting the logs can be a little tricky; take your time. If the ends break off, use a sharp steak knife to score the dough at the ends, then gently saw and press down the serrated knife to make the slice.