Mix flour, almond flour, baking powder, and salt. Set aside.
Step 1
INSTRUCTIONS
Beat butter and confectioners' sugar until frothy using a medium-speed electric mixer. Add orange zest, almond extract, and vanilla.
Step 2
Add flour and mix slowly. Only mix until mixed. Stir in the cranberries until equally distributed.
Step 3
Roll two equal amounts of dough into 7-inch-long, 2-inch-diameter logs. Refrigerate each log for at least 4 hours after wrapping it in plastic or parchment.
Step 4
Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Remove one cookie dough log and cut into 1/2-inch slices.
Step 5
Place on prepared pans an inch apart. Repeat with remaining dough. If your kitchen is warm, refrigerate for 10 minutes before baking to reduce spreading.
Step 6
Bake each skillet until the cookies are firm and gently browned, 12–15 minutes.
Step 7
Place pans on wire racks and cool cookies for 5–10 minutes. Then remove the cookies from the pans and cool on a wire rack.