Put the pistachios and dried cranberries in the food processor and pulse about ten times, to roughly chop them.

In the mixer bowl, cream the butter with the maple flakes and powdered sugar, until the mixture is light and fluffy.

Add the egg yolks and mix well.
Incorporate the chopped cranberries and pistachios, then add the flour and mix until a dough forms.

Divide the dough into 4 equal parts and shape into rolls with a diameter of 2 cm.
Wrap them in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 F (180 C).
Once out of the refrigerator, brush the rolls with a mixture of egg yolk and milk, then roll them in the coarse maple flakes.

Cut the rolls into 1 cm thick slices and place them on baking sheets lined with parchment paper.
Bake for 12 to 15 minutes.
Let rest for 5 minutes on the baking sheets before transferring to a cooling rack.