adapted from Epicurious.com

3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

3 eggs

2 tablespoons canola oil

2 1/2 teaspoons almond extract

3/4 cup raw, shelled pistachios

3/4 cup dried cranberries

3/4 cup white chocolate chips

Preheat oven to 350. Line a baking sheet with parchment paper. Whisk flour, baking powder, and salt in a bowl to combine. Using a mixer, beat eggs, oil and almond extract together until well combined. Add flour mixture and beat until smooth. Stir in pistachios, cranberries, and chocolate chips. Drop dough into 2 12-inch logs on your baking sheet.  Logs should be about 2 inches wide.  

Bake logs until lightly browned and firm to the touch, about 30 minutes.  Cool logs on baking sheet for 30 minutes.  Lower oven to 250.  

Carefully transfer logs to a cutting board.  Cut each log crosswise into 1/2 inch pieces on the diagonal.  Stand upright on the baking sheet.  Bake until firm, about 1 hour.  Cool completely on the baking sheet.  Serve with coffee or tea.