Nuts fry in dry hot pan, stirring constantly. Let cool slightly, then chop with a knife in large crumbs. Separate the yolks from the whites. Beat the butter 0.5 Cup sugar until smooth (the sugar must completely dissolve). Continuing to whisk, pour in the egg yolks one at a time. Add baking powder with brandy and almonds. Mix well. Gradually, all the while stirring, pour the sifted flour and knead a smooth elastic dough.

Beat the whites with the remaining sugar into a thick foam.

On floured surface roll out the dough in the seam thickness 1 cm Cut it into rectangles and place on a silicone Mat covered baking sheet. Protein mass to shift into a pastry bag and isolate on dough "drops" with a diameter of about 1 cm. Put in a preheated 180°C oven for 15 min.

In the center of half the rectangles, put 1 tbsp. cranberry sauce D arbo, cover with remaining halves.