1/1cupdried cranberriesor dried raisins, blueberries, apricots or other dried fruits and berries
Olive Oil (or similiar) Cooking Spray
Instructions
Preheat oven to 350 degrees
Beat eggs and egg white until light and very frothy. Slowly beat in the sugar, vanilla, and salt, and mix well.
Mix in flour and baking powder, and when fully combined, stir in whole almonds and dried cranberries.
Line your narrowest loaf pan (see notes) with heavy-duty aluminum foil, extended over the top edges of the plan (you'll be using it to wrap the loaf after baking).
Spray the foil on the inside of your pan with cooking spray.
Spread your cookie dough inside the loaf plan, as evenly from side to side as possible, and smoothing the top (gently packing it as you go).
Bake at 350 degrees for 50 minutes or an additional few minutes, until it is a golden brown color. Remove from the oven and cool for 10 minutes.
Once rested and slightly cooled, wrap it tightly in foil and refrigerate the whole loaf for 2-3 days. You'll need the loaf quite cold and "set" before slicing.
After chilling it for several days, unwrap the cold loaf, and now, with your sharpest bland, carefully slice / shave thin, even slices. You'll be cutting through whole almonds and fruit to create the distinctive "layer reveal" in Almondina cookies, so be quick and sure, and be sure your knife is sharp.
Arrange the cookies flat side down on a foil lined baking sheet, which has been sprayed with additional cooking spray.
Bake at 300 degrees for 30-40 minutes, until the cookies are dry, crisp, and well-toasted.
Spa Index Kitchen Notes
One of the characteristics of Almondina cookies is the whole almond sliced and revealing itself -- but you can just as easily buy blanched slivered almonds, or, prepared thin almond slices. This will take away that "revealed" look of the almond, making it more thoroughly studded, but it's just as delicious.You'll also want to use your most narrow loaf pan for this recipe. We used a tea loaf pan from King Arthur Flour, which also carries a narrow metal pan for gluten-free bread (designed to be taller and narrower) and a pullman pan, with the same effect.Lighten the Holiday Cookie Swap Collection
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