I noticed this recipe created by pastry chef Francois Payard in the December 2015 issue of Oprah magazine and knew instantly I needed to try it, especially when I saw candied ginger as one of the cookie ingredients. The cookie ingredients are the same as the original recipe (except I also added a pinch of salt,) but I decided to take the preparation in a totally different direction with wonderful results. Chef Payard uses a food processor and pulses the ingredients into a smooth dough. In my version the egg whites and sugar are first whipped to stiff peaks making a meringue-like cookie, and then the almond flour along with finely chopped candied orange peel, ginger, and dried cranberries are folded into the dough to give little bursts of flavors as you bite into each cookie. These gluten-free and dairy-free cookies have marvelous holiday flavors with a slightly chewy texture.