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