Preheat the oven to 180C. Butter a baking sheet and dust it with flour, shaking off the excess.
Combine the eggs with the sugar in the bowl of a food mixer and mix on medium for around 10 minutes.
Add the mixed spice and fold in with a spatula or wooden spoon.
In a food processor roughly chop the hazelnuts and add them to the batter with the chocolate chips and the cranberries.
Add the sifted flour and fold this into the mixture, the mix will be very thick.
Spoon the batter into a pastry bag, without a piping nozzle and cut an opening of about 5cm.
Pipe into two rows 25cm long by 5cm wide on the prepared baking tray.
Or pat the dough into two sausages on the baking tray.
Sprinkle the loaves with the sliced almonds and bake for around 30 minutes until a cocktail stick comes out clean. Leave the oven on.
Immediately transfer the loaves to a cutting board, and slice them on the diagonal about 1cm thick.
Place the slices cut side down on the same baking sheet and bake for 7-10mins until crisp, but still pale.
Let cool on the baking sheet.
