1-Preheat the oven to 350°F (180°C). Spread the almonds on a baking sheet and toast them for 8-10 minutes, then let them cool. Line your baking sheets with parchment paper while keeping the oven on.

2-In a large bowl, rub the zest of 1 orange into 1 cup of granulated sugar until it’s fragrant and colored. Add 2 ½ cups all-purpose plain flour, 1 teaspoon baking powder, and ¼ teaspoon fine salt, then whisk to combine.

3-Make a well in the center of the dry mixture and add 2 beaten eggs and ⅓ cup melted cooled unsalted butter. Mix the wet ingredients into the dry ones gradually using a fork, then a wooden spoon or your hands until everything is combined.

4-Stir in the ½ cup toasted almonds and ¾ cup dried sweetened cranberries to form a dough ball. If the dough feels sticky, chill it for 20-30 minutes to make it easier to handle.

5-Divide the dough into three equal portions and roll each into a 12-inch log. Place the logs on the prepared baking sheet and bake for 25-30 minutes until they are browned and firm.

6-Let the logs cool for 10 minutes, then reduce the oven temperature to 300°F (150°C). Cut each log into 20 slices using a thin serrated knife with a gentle sawing motion.

7-Arrange the slices cut side up on the baking sheet and bake for an additional 10-15 minutes until they are dry and crisp. Cool them completely on a wire rack for the best texture.