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1
Preheat oven to 325u00b0F. Line a large baking sheet with parchment paper.
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Sift the first 3 ingredients (flour through salt) into a medium bowl.
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3
Using an electric mixer, beat butter and sugar in a large bowl to blend well. Beat in eggs one at a time. Mix in lemon peel, vanilla, and anise. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).
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4
Turn dough out onto a floured surface. Gather dough together; divide in half. Roll each half into a 15-inch-long log (about 11/4 inches wide). Carefully transfer logs to the prepared baking sheet, spacing 3 inches apart.
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5
Bake logs until they are almost firm to the touch but still pale, about 25-28 minutes. Remove from oven. Cool logs on the baking sheet for 10 minutes. Maintain oven temperature.
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6
Carefully transfer logs, still on parchment to a cutting board. Using a serrated knife and a gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on another baking sheet prepared with parchment paper. Bake until firm and pale golden on both sides, about 8-9 minutes per side. Transfer cookies to racks and cool.
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7
Now line the baking sheet with waxed paper. Stir chocolate in the top of a double boiler over barely simmering water just until smooth. Dip 1 end of each cookie into the melted chocolate, tilting pan if necessary. Shake off excess chocolate. Place cookies on the prepared sheet. Chill until chocolate is firm, about 30 minutes.
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8
Notes:
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1. These can be made 5 days ahead.
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2. Store in an airtight container between sheets of waxed paper at room temperature.
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3. Adapted from Epicurious.com.
