Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Chop slivered almonds and pistachios into smaller pieces, and combine them with the chopped candied fruit in a large mixing bowl.

Beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.

Add your eggs one at a time, mixing well after each addition, then gently fold in the vanilla extract and corn syrup.

Mix together the all-purpose flour, baking powder, and salt, then gradually add this to the wet ingredients.

Carefully stir the fruit and nut mixture into the dough until evenly distributed.

Divide the dough into thirds and shape each portion into logs about 2 inches wide.

Bake the shaped logs for 25-30 minutes or until they are firm and lightly golden.

Using a serrated knife, slice the warm logs diagonally into ¾-inch pieces, then re-bake for an additional 8 minutes.

Once baked, transfer the cookies to a wire rack to cool completely.