Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a food processor, pulse dried cranberries with ¼ cup of sugar until finely chopped.

In a large mixing bowl, whisk together the all-purpose flour and remaining sugar.

Cut in cold, cubed butter until mixture resembles coarse crumbs.

Fold in almond extract, sweetened cranberries, orange zest, and juice until combined.

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

Unwrap and slice the dough into ¼-inch rounds, rolling lightly in sugar before placing on the baking sheet.

Bake for 12-15 minutes until set but not browned; cool on the baking sheet for a few minutes before transferring to a wire rack.