Begin by lining a baking sheet with parchment paper.

In a food processor, add the dried cranberries along with 1/4 cup of granulated sugar and pulse until finely chopped, about 10–15 seconds.

In a large mixing bowl, combine remaining granulated sugar and all-purpose flour, whisking until blended.

Cut cold unsalted butter into the flour mixture until it resembles fine crumbs, about 3–5 minutes.

Fold in chopped cranberries, almond extract, and orange zest. Gradually add fresh orange juice if needed.

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

Preheat your oven to 325°F (163°C).

Slice the chilled dough log into 1/4-inch thick rounds and roll each round in granulated sugar.

Bake the cookies for 12–15 minutes until set but not browned. Allow to cool slightly before transferring to a cooling rack.