Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper and set aside.

Place the almonds, cornmeal, flour, sugar, salt and cinnamon in a food processor and pulse together just until most of the almonds are finely chopped while leaving some coarsely chopped.

Add the cold butter and pulse for a few seconds until combined.

In a small bowl whisk together the egg yolks, vanilla and almond extracts and almond milk.

Drizzle the egg yolk mixture over the almond and flour mixture.

Pulse together just until the mixture has moistened and formed crumbs. (a few seconds)

The mixture should look crumbly and moist, much like a crisp topping.

Divide the mixture in half.

Drop half the mixture by the teaspoonfuls, onto the prepared baking sheet and press the mixture lightly down to create a thin 8 inch round circle.

Sprinkle the mini chocolate chips and the cranberries over the first layer.

Repeat with the remaining mixture, drooping the crumbs by the teaspoonful over the chocolate chips and cranberries, distributing them evenly.

Bake in preheated oven on the middle rack for 25 minutes, until golden brown around the edges.

Remove from oven and let the cookie rest on the baking sheet for a few minutes so that the cookie firms up.

When easy to handle, transfer the cookie to a cooling rack and let cool completely.

Once cooled, sift the icing sugar over the fregolotta.

When ready to serve place a few whole almonds underneath the middle of the cookie and smack the fregolotta in the center with the back of a wooden spoon.

The cookie will crumble in several pieces and will then be ready to be devoured.