For the biscuits:
- 250g (2 cups) plain flour, plus extra for dusting
- ½ tsp salt
- 125g (½ cup) shortening, or unsalted butter, softened
- 125g (½ cup) caster sugar
- 1 large egg yolk
- 1½ tsp vanilla extract
- 120g (1 cup) ground almonds
- 100g (⅔ cup) white chocolate, chopped
- 100g (⅔ cup) shelled pistachios, chopped
- 75g (½ cup) dried cranberries, chopped
For the biscuits: Stir together the flour and salt in a large mixing bowl.
In another mixing bowl, cream together the shortening and sugar with an electric whisk. This will take roughly 3 minutes.
Add the egg yolk and vanilla extract, beating well to incorporate. Fold in the flour mixture and ground almonds, mixing to a soft dough.
Shape the mixture into a disc, wrap in clingfilm and chill for 30 minutes.
After chilling, preheat the oven to 170°C (150° fan). Grease and line two large baking trays with greaseproof paper.
Roll out the dough on a lightly floured surface to .5 cm thickness. Use a large round fluted cookie cutter to cut out rounds, around 12 in total.
Use a small, star-shaped cutter to cut out stars from the centre of the dough rounds. Arrange the biscuit rounds between the prepared trays, spaced apart; you can also place the cut out centres on the trays if there is enough space.
Bake for 15-20 minutes until set and sandy in colour. Remove the trays to wire racks to cool.
To serve: Melt the chocolate in a heatproof bowl set over a half-filled saucepan of simmering water, stirring until even and smooth.
Drizzle the melted chocolate over the cookies and scatter the pistachios and cranberries on top before serving.