[Ingredients]
3/4 cup granulated sugar
5tbsp unsalted butter - melted and cooled
2.5tsp vanilla essence
1tsp baking powder
3/4tsp almond essence
1/2tsp salt
2 large eggs
2 egg whites
1 cup freeze-dried cranberries
1.5 cup lightly salted dry-roasted pistachio - chooped
2.5 cup all-purpose (plain) flour
[Steps]
Preheat oven 160degC. Grease two 8 x 4 x 2" loaf pan. Line a large baking tray
In a large mixing bowl, mix sugar, butter, vanilla, baking powder, almond and salt together.
Add in eggs and egg whites, beat vigorously till evenly incorporated.
Fold in cranberries, then pistachio till thoroughly incorporated.
Gradually fold in flour till well blended. If dough seems very soft and sticky, let rest for 5mins.
Divide dough in half. Place each half into each loaf pan.
Using greased hands, press dough to edges until smooth on top and evenly spread out.
Bake for 24 - 28mins or until firm and light brown, and an inserted skewer comes out clean.
Remove from oven when done and let cool completely.
Using a large, serrated knife, cut each loaf into 1/4" thick slices.
Place slices, cut side down on prepared baking tray.
Bake slices for another 12mins or until toasted and light brown. Let cool slightly.
Turn over and bake for another 7mins till it's golden brown. Avoid over-browning.
Turn off oven and let sit in over for 10mins to crisp. Remove from oven and let cool completely.