Ingredients:

  • 115 g unsalted butter, softened
  • 65 g organic cane sugar
  • 120 g all-purpose flour
  • 50 g almond flour
  • 1.5 g fine sea salt
  • 2 g orange zest, finely grated
  • 70 g dried cranberries, roughly chopped
  • 60 g salted pistachios, chopped
  • 60 g white chocolate, melted for drizzling (optional)

Instructions:

  1. Cream the softened butter and sugar. Use your mixer on medium speed until the mixture is pale and fluffy. Note: This incorporates air for a lighter texture.
  2. Stir in the orange zest and salt. Mix for another 30 seconds to ensure the oils from the zest are well distributed.
  3. Sift in the all purpose flour and almond flour. Mix on low speed until just combined. Note: Overmixing creates tough cookies.
  4. Gently fold in the chopped cranberries and pistachios. Use a spatula to avoid crushing the fruit.
  5. Shape the dough into a log, about 2 inches in diameter. Wrap it tightly in plastic wrap to keep it airtight.
  6. Refrigerate for at least 1 hour. This is the critical window where the fats solidify.
  7. Preheat your oven to 325°F (160°C). While it heats, prepare your baking sheet with parchment paper.
  8. Slice the chilled log into 1/4 inch thick rounds. Place them on the sheet with about 1 inch of space between them.
  9. Bake for 10-12 minutes until the edges are just barely golden.
  10. Cool on the pan for 5 minutes before transferring to a wire rack. If using white chocolate, drizzle it over the cooled cookies.