Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle, mix together the flour, salt, baking powder, sugar and zest. Make sure all the dry ingredients are very thoroughly blended, then add the butter, egg and vanilla.
With the paddle on low, stir everything together, until blended stopping to scrape the sides of the bowl. Stir in the nuts and dried fruit and then use your hands to gently knead into a cohesive dough.
Shape mixture into 5 balls and arrange 3 inches apart on the parchment lined baking sheet. Brush with extra beaten egg and sprinkle with more almonds if desired.
Bake in a preheated 375 degree oven for 25 minutes. This still give you dark edges and a soft and crumbly interior.If you’d like a crunchier cookie, bake for 20 minutes at 375, then reduce heat to 250 and bake for another 20 minutes. Let cool completely.