Ingredients:

• 1 cup – whole, raw Almonds
• 3 – eggs
• 2 cups – flour (maida)
• 1.5 tsp – baking powder
• a pinch – salt
• 1/2 cup – butter, melted
• 1/2 cup – Sugar
• 1 tsp – Almond extract
• 1 cup – dried Cranberries
• 1 cup – dried apricots, chopped
• 1 tbsp – Almond extract
• To Decorate:
• 1 – Egg
• 4 tsp – Sugar

Method:

1. Place the almonds in a preheated 325 degrees Fahrenheit oven.
2. Toast the almonds just until they begin to take on colour.
3. Cool, and coarsely chop.
4. Mix together the flour, baking powder, and salt. Set aside.
5. In a large bowl, with an electric mixer, beat together the butter and powdered sugar.
6. Add the almonds, the eggs and extract.
7. Add the dry ingredients and continue mixing until well blended.
8. Fold in the fruit and mix well.
9. On a lightly floured surface, divide the dough into half, and form two loaves about 11 inches long and 2 inches wide.
10. Place it on a lightly greased baking sheet.
11. Lightly beat the egg with 1 tbsp of water.
12. Then brush the tops of the loaves with the egg mixture.
13. Sprinkle the sugar evenly on top of the egg wash.
14. Bake for about 35 minutes or until they are slightly golden brown.
15. Allow to cool for 5 minutes, then using a serrated knife cut into 1/2 inch slices.
16. Place these slices back on the baking sheet.
17. Cook for an additional 5-10 minutes or until the cookies are golden in colour and dry.
18. Cool, and store in an airtight container.

Recipe courtesy of Rehana Khatri