20 minutes

softned butter, 6,2 oz
golden caster sugar, 3 oz
vanilla extract, 1/2 tsp
pastry flour, 2 and ¼ cups
pistachios, 2,6 oz
dried cranberries, 2,6 oz


Drop pistachios in boiling water for a cuple of minutes, then peel them helping yourself with a rag.
Mix butter, sugar, the vanilla extract with a wooden spoon. Stir in the flour, then tip in pistachios and cranberries, knead. Halve the dough and shape each half into a log about 5cm diameter. Wrap it in cling film, then chill for 1h or freeze for up to 3 months.
Heat the oven to 180C/160C fan/gas, then slice the logs into 1cm-thick rounds, lay on a baking tray covered with baking parchment and bake for 12-15 mins (it took 20 mins for my biscuits to get light golden).
Let the cookies cool down before serving.

Thanks to: Il Deborino