The dough is very soft, just use the brush to shape them when you put on the milk and all will be fine. Love the crunch and not to hard.
1/2 cup butter, softened
1 Cup sugar and some for sprinkle
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup chopped or sliced almonds
3/4 cup of cranberries more or less
2 teaspoons milk
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with parchment paper and grease, Divide dough in half; shape each portion into two 12-in. x 3-in. Brush with milk; sprinkle with remaining sugar and some almond slices.
Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift paper with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down baking sheets.
Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.