I make these every Christmas, a bit fussy but worth it.  Double baked, like biscotti, so they are a nice light, crisp cookie.

Ingredients:

4 egg whites
2/3 cup (150 mL) granulated sugar 
1 tsp (5 mL) vanilla
3/4 cup (175 mL) all-purpose flour 
1/3 cup (75 mL) whole almonds 
1/3 cup (75 mL) pistachios
1/4 cup (50 mL) golden raisins 50 mL
1/4 cup (50 mL) dried currants 
1/4 cup (50 mL) dried cranberries

Preparation:

Line 2 rimless baking sheets with parchment paper. Line bottom and sides of 9- x 5-inch (2 L) loaf pan with parchment paper. Set aside.

In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Beat in vanilla. Sift half of the flour over top and fold in. Repeat with remaining flour. Sprinkle with almonds, pistachios, raisins, currants and cranberries; fold in. Scrape into prepared loaf pan; smooth top.

Bake in centre of 350°F (180°C) oven until firm and pale golden, about 35 minutes. Let cool on rack for 15 minutes. Remove from pan and peel off paper; let cool completely.

Using serrated knife, level top ( I don't bother to do this). Cut crosswise into about 1/8-inch (3 mm) thick slices. Arrange, 1/2 inch (1 cm) apart, on prepared pans. Bake in top and bottom thirds of 300°F (150°C) oven, turning cookies once and rotating and switching pans halfway through, until crisp and golden, about 20 minutes. Let cool on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week. If necessary, recrisp in 300°F/150°C oven for 5 minutes.)