Preheat your oven to 325°F. Line two cookie sheets with parchment paper or a silicone baking mat.

Pulse the cranberries a couple of times in a food processor and transfer them to a large bowl. Repeat the process with the pistachios and set them aside in the same bowl.

In the same food processor, add the flour, sugar, and salt. Pulse 2-3 times until nicely mixed.

Add the butter and pulse until the mixture resembles a crumbly texture. Drizzle in the almond extract and orange juice and pulse a couple more times to mix.

Add the dough to the bowl with the cranberries and pistachios and mix by hand until fully combined.

Transfer the dough to a floured surface, knead, and roll it into a log. Wrap the dough in cling wrap and chill for at least 1 hour.

Cut the chilled dough into 0.25-inch discs. Arrange the discs on the cookie sheets and bake for 14-16 minutes or until golden brown around the edges.

Allow the cookies to cool on a wire rack. Store them in an airtight container.