Mix flour, baking powder, salt and ground anise, set aside
Beat butter and sugar until the mixture is well blended
Add eggs, lemon zest and lemon extract. Beat in half the dry mixture and stir in the remaining half by hand
Add cranberries. This dough should look like classic cookie dough
Divide the dough in half and spoon each half into a log-like shape onto a 15" length of waxed paper
Roll each into an 11" log so that all the dough is enclosed in waxed paper
Chill the logs in the refrigerator for at least 30 minutes
Unroll the logs carefully onto greased cookie sheets. Press down to flatten into 11 x 3" rectangles that are about 1" thick
Bake at 375 degree F for 15 to 18 minutes. Cool for 30 minutes, then slice the logs crosswise
There's no need to turn the slices on their side, unless the bottom of the slices appears to be overbrowned
Gently separate the slices and return the cookie sheets to a 300 degree F oven for 15 to 20 minutes. If they still appear very soft in the middle, turn the cookies on their sides and return the biscotti to a turned-off oven for 20 to 30 minutes. Cool completely.
