Instructions:

1. Preheat oven to 325ºF.
2. In a medium-sized bowl whisk together:
• 2 ¹/₄ cup all-purpose flour
• 1 ¹/₂ tsp baking powder
• ¹/₂ tsp salt
3. In another bowl, whisk together with a hand blender until smooth:
• 6 TBS butter, unsalted , softened
• ³/₄ cup granulated sugar
4. Whisk into butter mixture:
• 2 eggs, large
• 1 TBS orange zest , grated
• 1 ¹/₂ tsp orange extract
5. On low speed, whisk in one-half of the flour mixture into the egg mixture.
6. Using a scraper, stir in the remaining flour mixture and mix well.
7. Stir in:
• 1 cup cranberries, dried
• ³/₄ cup pistachios , shelled & chopped
8. Lightly dust a work surface with flour.
9. Turn the dough on the surface and knead the dough for a few minutes.
10. Divide dough in half.
11. Shape each portion into a log about 14 inches long and 2 inches wide.
12. Place both logs 3-inches apart on a baking sheet lined with parchment paper or silicone baking mat.
13. Bake for 30 minutes or until golden and firm to the touch.
14. Remove from the oven and cool completely on a cooling rack.
15. Using a serrated knife, slice the bread diagonally into 1/2-inch slices.
16. Place the slices on the baking sheet.
17. Bake for 9 minutes turn cookies over then bake an additional 12 minutes.
18. Remove from the oven and cool completely a second time on a cooling rack.