Preparation

Make the filling

• In a stand mixer fitted with the paddle attachment, combine the flour, almonds, sugar, egg whites, and salt. Beat on medium speed until combined (the almonds will break apart), about 1-1/2 minutes.

Make the dough

• In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 1-1/2 to 2minutes. Reduce the speed to low, add the eggs and egg yolk, and beat until just incorporated. Stop the mixer and sift in the flours, baking powder, and salt. Add the cherries, cranberries, candied lemon and orange peels, and orange zest. Split the vanilla bean and scrape the seeds into the bowl or add the vanilla extract. Mix on low until just combined, being careful to not overmix.
• Roll the dough between two pieces of parchment into a rectangle 1/2 inch thick; it will measure about 9-1/2 x 13-1/2 inches. Transfer, still between the parchment, to a baking sheet, and refrigerate the dough until cool but still pliable, 25 to 30 minutes.
• Remove the top sheet of parchment. Spread the almond filling over the dough with a small offset spatula; if necessary, dip your fingers in water and use them to help spread the filling to the edges. Starting on the long side, tightly roll the dough around the filling like a cinnamon roll. Pinch the long seam closed, wrap in the parchment, and freeze until completely frozen, about 6 hours or up to overnight. (Or freeze for up to 1 month.)

Slice and bake the cookies

• cente机架位置r of the oven and heat to 350°F. Line 2 or more large rimmed baking sheets with parchment.
• Unwrap the frozen dough and transfer it to a cutting board. Using a sharp or serrated knife, trim away the jagged ends. Slice the dough a scant 1/4 inch thick. (If the dough becomes too soft to hold its shape when slicing, refreeze until firm.) Transfer the slices to the baking sheets, spacing them about 1 inch apart, and brush generously with melted butter. Bake until golden brown, 12 to 14 minutes, rotating the sheets and swapping their positions halfway through baking. Brush the warm cookies with more melted butter, and sift confectioners’ sugar over them. Let cool on the baking sheet for 15 minutes, and then transfer to a rack to cool completely. Store the cooled cookies in an airtight container for up to 3 days.