Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
• In a large mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy.
• Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.
• Gradually add the dry flour mixture to the wet mixture, stirring until just combined.
• Gently fold in ¾ cup of sliced or chopped almonds and ¾ cup of dried cranberries.
• Divide the dough in half, shape into logs about 10–12 inches long and 2–3 inches wide on the baking sheet.
• Bake for 25–30 minutes until golden and firm. Let cool for 10 minutes.
• Slice logs diagonally into ¾-inch thick pieces.
• Place slices cut-side down on the baking sheet and bake again for 10–12 minutes per side.
• Cool completely on a wire rack before serving or storing.