Preheat oven to 325⁰. 

Lightly coat a large cookie sheet with butter (pro tip: use the wrapper from the butter sticks).  

In a large bowl, combine 2 3/4 cups of the flour, sugar, nutmeg, cardamom, baking powder and salt.  Stir in the orange zest.  Make a well in the center of the dry ingredients.  Place eggs and orange juice in the well and fold into dry mixture.  Add butter, stirring until dough starts to form a ball.  Fold in pistachios and cranberries (dough will be crumbly).  Using your hands at this point to knead the dough in the bowl will help the mixture come together.

Turn the dough out onto a surface that has been dusted with the remaining 1/4 cup of flour.  Gently knead about half of the flour into the dough. Divide the dough in half. Shape each half into a 12” log.  Place the logs on the cookie sheet and gently flatten each to a height of about one inch and a width of 4 inches. 

Bake for 30 minutes or until “firm” and light brown.  Remove from oven and cool for 10-15 mintues.  

Transfer to cutting board and cut on the diagonal (about 1” thick slices) with a sharp knife. Use a firm chopping motion rather than trying to "slice" through the log.

Carefully place cookies, cut side down, on the cookie sheet and return to oven for 8-10 minutes.  

Turn cookies over and bake an additional 8-10 minutes.  

Cool.  

Store in an airtight container or baggie in a cool place for 2-3 days, or in the freezer for several weeks.

Drizzle with melted white or dark chocolate, if desired.