1. Set 2 oven racks at top and bottom thirds of oven. 2. Preheat oven to 300 degrees. 3. Spray 2 non-stick baking sheets generously with oil spray. 4. In shallow pan over medium-high heat, toast almonds until lightly browned, about 15 minutes, stirring several times. 5. Set aside. 6. In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form. 7. Add rum extract. 8. While beating, gradually sprinkle in granulated sugar. 9. Beat in dark brown sugar 1 tablespoon at a time. 10. Fold in dates, raisins and almonds. 11. Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies. 12. Stagger pans on separate racks so lower pan is not directly below top pan. 13. Bake cookies 10 minutes. 14. Switch pans to opposite racks. 15. Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch. 16. Turn off oven. 17. Let cookies sit in oven 20 minutes. 18. Remove from oven and cool completely on baking sheets. 19. Using metal spatula, gently remove cookies from sheets. 20. If not served immediately, store in airtight container, with wax paper between layers, up to 3 days. 21. These are crisp on the outside and slightly chewy inside on the first day, they later become chewy throughout. ---------------------------------------------------------------------------
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Ingredients
