Ingredients
3/4 cup sugar1/4 cup canola oil2 large eggs2 teaspoons vanilla extract1 teaspoon almond extract1-3/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt2/3 cup chopped pistachios1/2 cup dried cranberries
Preparation
In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
