Directions

• 1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
• In a large mixing bowl, whisk together the sugar, oil, eggs, lemon zest, and almond extract. Stir in the almonds and dried cranberries.
  
• First, sift together the flour, baking powder, salt, and nutmeg in a separate bowl. Add this dry mixture to the wet mixture and stir until it is completely blended. Next, shape the dough into 2 logs that are about 12 inches long. Place these logs onto the baking tray and pat them down to flatten. You can flour your hands to prevent the dough from sticking. Now, brush the logs with the egg mixture and bake them for about 35 minutes or until they are a rich, golden brown color. Finally, cool the logs on the baking tray for a little bit, but make sure they are still warm to the touch.
• Using a knife, slice the logs into cookies that are slightly over ½-inch thick. Then, place them back on the baking tray, making sure to leave a little space between them. Return the tray to the oven and bake for about 20 minutes, until the cookies are lightly browned. Once done, remove the cookies from the baking tray and allow them to cool completely.