Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoon cold butter
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios or almonds, chopped
- 3 eggs, beaten
- 2 teaspoons grated lemon peel
- 1/4 teaspoon almond extract
Turn mixture onto lightly floured surface, knead lightly just until combined.
Divide dough in half. Roll each half into 14-inch log. Place logs onto large greased cookie sheet. Flatten each log to 2-inch width.
Bake for 20-25 minutes or until set. Cool on a rack for 10 minutes.
Reduce oven temperature to 275 degrees F. Place logs on cutting board. Carefully cut each log into 3/4-inch diagonal slices. Place on cookie sheets, cut side down. Bake for 10 minutes. Turn slices over, continue baking 8-10 minutes or until lightly browned. Remove from cookie sheets and let cool.