Line a baking sheet with parchment paper and set aside.

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

In a large bowl, combine the all-purpose flour with the remaining 1/2 cup sugar.

Add the cold cubed butter and cut it into the flour mixture until fine crumbs form.

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

If the dough is too crumbly, add fresh orange juice one tablespoon at a time until it holds together.

Knead the dough by hand until smooth and cohesive.

Shape the dough into a log about 2 inches in diameter, wrap tightly and refrigerate for at least 2 hours or up to 72 hours.

Preheat the oven to 325°F.

Slice the chilled dough into 1/4-inch thick rounds.

Roll each slice in additional sugar and arrange on the prepared baking sheet.

Bake for 12 to 15 minutes, removing closer to 12 minutes to avoid overbaking.

Let the cookies cool completely on the baking sheet before transferring to a cooling rack.