These beautiful green and red biscuits are my new favourite snack and will be very popular at christmas.
Makes 30 biscuits.
In a food processor, pulse the pistachios until they are roughly chopped. Add the flour, sugar and salt to the food processor until it reaches the consistency of a fine meal. Add the margarine and pulse until crumbly.
Combine the rose water, vanilla and water and add them to the processor, pulsing until it just looks damp. Add cranberries and pulse until distributed evenly throughout.
Roll out the dough between 2 pieces of baking paper until it is about a 1/2 inch thick, trying to keep the dough in a rectangular shape. Refrigerate for at least 2 hours, or overnight.
Pre-heat oven to 180C / 350F.
Using a long knife, cut dough in slices around 1 inch wide, then cut those slices into squares. Place on a baking paper lined baking tray, about 1 inch apart. Bake for 15 minutes, until golden at the edges. They will become firm as they cool so be careful not to over bake.
Remove cookies from tray and cool on a wire rack.