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Ingredients
- 3/4 cup roasted pistachios (not salted) (100 grams)
- 1/2 cup dried cranberries (50 grams)
- 1 tsp orange zest
- 1 tsp vanilla extract
- 3/4 cup sugar (150 grams)
- 2 large eggs plus 1 egg beaten
- 1/2 cup oil (120 ml)
- 2 cups all purpose flour (280 grams) plus more for work surface
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
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Boil 1 cup water and add to cranberries and set aside.
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In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy.
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Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated
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Squeeze the cranberries to remove water and add to wet ingredients. Add pistachios and mix.
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Mix flour and baking powder and sift into wet ingredients. With the mixer on low mix until you’ll have a sticky dough.
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Move dough to a lightly floured work surface and form a roll. Add enough flour that it becomes manageable. Cut in half, shape it to about 12 inch long and 3 inches wide.
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Move onto a cookie sheet covered with parchment paper.
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Make sure they’re at least 3 inches apart because the dough spreads. Brush with beaten eggs the top of the dough logs then bake at 325 degrees Fahrenheit (160 Celsius) for 30 minutes.
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Remove from oven when a golden color.
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Place on wire rack and let it cool slightly. Move to cutting board and using a serrated knife cut on an angle about 3/4 inch pieces (2 cm) and place back on cookie sheet. (I like to stand the cookie with bottom down so both sides can brown evenly).
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Bake for 20 minutes at 325 degrees Fahrenheit (160 Celsius) or until golden. (They might still feel soft but they’ll harden once cooled completely).
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Enjoy!
