Ingredients

1 cup whole almonds

2 ½ cups all-purpose flour

½ cup whole-wheat flour

1 cup sugar

2 teaspoons baking powder

2 teaspoon match/green tea powder

¼ teaspoon salt

1/4 cup orange juice

3 large eggs

1/2 cup canola or vegetable oil

1 teaspoon lemon zest

1 cup dried cranberries, roughly chopped

3/4 cup pistachios

Preheat oven to 325°F. Place the whole almonds onto a jelly roll pan or large cookie sheet and bake for 12 to 15 minutes, or until fragrant. Stir the nuts or shake the pan after ten minutes. Remove the nuts to a bowl and let cool for ten minutes, while you make the dough.

Preheat the oven to 350°F. Line the pan with parchment paper.

In a large bowl, mix together the all-purpose and whole-wheat flours, sugar, baking powder, match powder, salt, orange juice, eggs, oil, and lemon zest until it comes together. Add the whole toasted almonds, cranberries, and pistachios and mix again.

Divide the dough in half and shape each half into a log, about 10 to 12 inches long by 3 to 5 inches wide. Place the 2 loaves on the prepared pan, about 5 inches apart. Flatten each loaf slightly.

Bake the loaves for 25 to 30 minutes, or until they look golden on top. Slide the parchment off the pan. Let completely cool, for about 1 ½ hours.

Move the loaves to a cutting board and slice each loaf crosswise into 1/3-inch-thick slices. Place a new piece of parchment on the pan and cover a second pan with another piece of parchment. Divide the cookies between the 2 pans and place the sliced cookies on the parchment cut-side down. Place the pan in the oven and bake 8 more minutes. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool.