Preheat your oven to 325°F (165°C) and prepare a baking sheet lined with parchment paper.

In a food processor, pulse the dried cranberries with 1/4 cup of granulated sugar until finely chopped.

In a large mixing bowl, combine 2 1/2 cups of all-purpose flour and the remaining 3/4 cup of granulated sugar. Whisk until blended.

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

Fold in the almond extract, pulsed cranberries, and orange zest. Knead with orange juice if needed.

Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 2 hours.

Slice the chilled dough into 1/4 inch rounds, optionally roll in granulated sugar, and place on the prepared sheet.

Bake for 12-15 minutes until set, ensuring cookies remain pale for a melt-in-your-mouth quality.

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.