A sweet tangy twist on traditional Mandelbrot.
2 ½ cups dried cranberries (craisins)
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
6 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon kosher salt
8 tablespoons (1 stick) margarine, room temperature
2 cup granulated sugar
1 tablespoon vanilla extract
1 ½ cups slivered almonds
2 eggs, beaten
1 cup coarse sanding sugar
2 teaspoons cinnamon
Preheat oven to 325 degrees. Line two baking sheets with silpat mats or parchment paper; set aside.
Heat craisins and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 5 minutes. Drain craisins reserving 2 tablespoons liquid.
Sift together flour, baking powder, and salt into a bowl. Put margarine and in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in eggs, one at a time. Mix in reserved liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in craisins and almonds.
On a lightly floured surface, divide dough in 6. Shape each piece into a flattened log about 10”x3’ on prepared baking sheet. Brush logs with beaten egg. Mix sanding sugar and cinnamon; sprinkle generously over loaves.
Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 16 to 18 pieces. Return to oven and bake 10-12 minutes; flip. Let cool until crisp. Cookies can be stored in an airtight container at room temperature up to 1 week.