Preheat oven to 325 F. Line two cookie sheets with parchment paper.

Pulse the cranberries a couple of times in a food processor and transfer to a bowl.

Now repeat the process with the pistachios and set aside in a bowl.

Now. to the same food processor, add the flour, sugar, salt and give it a 2 or 3 pulses till nicely mixed.

Next throw in the butter and pulse till it resembles a crumbly mixture.

Drizzle in the almond extract and orange juice and give it a couple more pulses to mix.

Now fold in the chopped pistachios and chopped cranberries.

Transfer the flour mixture to a floured surface, knead and roll into a log. Cling wrap and chill for 1 hour.

Cut into 1/4 inch discs. Arrange on cookie sheet and bake for 14-16 minutes till golden brown around the edges.

Cool on wire rack. Store in airtight container.