Preheat the oven to 300°F.

Line a baking sheet with parchment paper.

Whisk the flour, salt, and baking powder in a small bowl.

With an electric mixer, beat the olive oil with the sugar in another bowl.

Add the vanilla and almond extracts and mix.

Add the eggs and mix.

Reduce the speed and add the flour mix.

Once all the ingredients are well incorporated, slowly beat in the pistachios and the cranberries.

Divide the dough in half.

Since the dough will be sticky, rinse your hands with cold water to handle it.

Form each half of the dough into a lslab about 10 inches long and 2 inches wide.

Place the slabs on the lined baking sheet, spacing the logs about 4 inches apart.

Bake for about 35 minutes or until the lslabs are lightly brown.

Let the slabs cool down for about 10 minutes.

Reduce the oven temperature to 275°F.

Place the slabs on a cutting board, and cut them on the diagonal with a serrated knife into ¾-inch-slices.

Place the slices flat on the baking sheet and bake them for 8-9 minutes.

Transfer to a rack to cool.