Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Pulse the dried cranberries with 1/4 cup of granulated sugar until finely chopped.

Combine the remaining granulated sugar and all-purpose flour in a medium bowl, whisking until well incorporated.

Add cold, cubed butter to the mixture and blend until it resembles coarse crumbs.

Incorporate almond extract, chopped cranberries, orange zest, and fresh juice into the mix, stirring until the dough comes together.

Form the dough into a log, wrap in plastic wrap, and refrigerate for a minimum of 2 hours.

Once chilled, unwrap the dough, slice it into 1/4-inch rounds, and roll each in granulated sugar before placing on the baking sheet.

Bake for 12-15 minutes until set but not browned, then cool completely on a wire rack.