Step 1: Preheat oven to 325 degrees(F.) Line 2 cookie sheets with parchment. In a medium bowl, whisk the dry ingredients.

Step 2: In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, then beat in the orange zest and orange oil.

Step 3: With mixer on low speed, gradually stir in the flour mixture until smooth, then stir in the pistachios and cranberries.

Step 4: Divide the dough into thirds. Shape each piece into a 12 inch log. Place two logs on one sheet(apart) and the other in the middle of the other cookie sheet.
Bake for 30 minutes, until the logs turn a light golden color and are somewhat firm to the touch. Remove from the oven to a cooling rack and reduce oven to 300 degrees.

Step 5: Let cool about 15 minutes, then using a serrated knife(careful Annie!) slice diagonally into 1/2 inch slices. Place upright on cookie sheets and bake for about 20 minutes, until dry and lightly golden. Let cool on rack, enjoy!

Step 1: Cream butter & icing sugar for 1 minute. Add flour in 3 batches and beat till light & fluffy for another 3 minutes.

Step 2: Using a spatula, fold in pistachios until evenly mixed. Chill dough in fridge for 3 hrs.Shape dough into small balls.

Step 3: Flatten slightly with back of a fork. Sprinkle extra chopped pistachios on top.

Step 4: Bake in preheated oven at 180 degrees celsius for 15-20 minutes.(the cookie is soft but will harden upon cooling)

1. Pre-heat your oven to 350 degrees F. Lightly grease a baking sheet.
2. In a bowl, cream together butter and sugar. Add in the vanilla and saffron essence.
3. In a bigger bowl, add all the dry ingredients and mix well.
4. Add the liquid ingredients to the dry ingredients and mix gently making a soft dough.
5. Make small balls and flatten them a bit in-between your palms. Arrange on the baking try keeping some distance in between balls.
6. Now garnish by adding pistachio and saffron strands to the center of each flattened balls.
7. Bake for 12 minutes in the pre-heated oven. Let cookies cool for a 3-4 minutes before removing from the tray and let cool completely on a wire rack.

Cake Preparation:
In a food processor grind nuts and buckwheat if you need to until very fine. Add the agave and coconut butter and blend until it is sticky and will hold together well. Turn out and shape into individual round mini cakes. 

To serve:
Crush some extra pistachios and sprinkle over cakes. Add some lemon zest to present.
Place the syrup in a small pouring cup and pour over cake just before eating or leave it up to the individual to pour their own. 
Enjoy?