Preheat the oven to 180°C/350°F/Gas mark 4
Drain the pineapple well, pressing out excess liquid with back of a spoon. Cream together the margarine and sugar until light and fluffy. Stir in the drained pineapple and vanilla. Beat in the flour and orange peel. Stir in the almonds and raisins.
Drop by heaped tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for approx. 20 minutes until firm. Cool on wire racks.