In a small bowl or a large measuring cup, combine the fruit and your liquid of choice; all of the fruit should be covered. Allow the fruit to soak for 1 hour, to absorb most of the liquid.

In a large bowl, beat together the sugar, butter, salt, vanilla, and almond extract.

Add the flour, nuts, and fruit (drained if necessary), stirring until just combined.

Divide the dough in half. Shape each half into a log about 2" in diameter.

Place about half the chopped pistachios (45g, a generous ⅓ cup) on a piece of parchment or in a large, shallow bowl. Roll one log of dough in the chopped pistachios to evenly coat the sides. Add the remaining pistachios and repeat with the other log.

Wrap the logs in plastic, then aluminum foil; chill for at least 2 hours, or freeze for 1 hour.

Preheat the oven to 300°F. Lightly grease two baking sheets, or line with parchment.

Working with one log of dough at a time (and keeping the other refrigerated), unwrap and cut into ¼"-thick slices. Place the slices on the prepared baking sheet.

Repeat with the remaining log of dough.

Bake the cookies for 25 to 30 minutes, or until they feel firm when gently pressed in the center. They won't brown much; the long, slow bake is designed to prevent them from darkening.

Remove the icebox cookies from the oven, and transfer them to a rack to cool.

When completely cool, wrap the icebox cookies airtight and store at room temperature for several days; freeze for longer storage.