Line a baking sheet with parchment paper.

Pulse the dried cranberries with 1/4 cup of the sugar in a food processor until finely chopped. Set aside.

Stir the flour and the remaining 1/2 cup of sugar together in a large bowl.

Cut in the cold butter with a pastry cutter or two forks until the mixture forms very fine crumbs.

Stir in the almond extract, cranberry sugar and orange zest.

Knead the dough into a ball, adding orange juice 1 tablespoon at a time if it is crumbly.

Shape the dough into a 2-inch log, wrap in plastic and chill for 2 hours, or up to 3 days.

Heat the oven to 325°F (165°C). Slice the log into 1/4-inch rounds and coat each in sugar.

Bake for 12 to 15 minutes, just until set.

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