In the bowl of a stand mixer, beat together the butter, icing sugar, almond extract and salt on medium-high speed until smooth.
Add the orange zest and beat again until combined.
Reduce the speed to low and add the flour. Mix until just combined.
Stir in the almonds and cranberries.
Shape the dough into a round log, or rectangular block. Wrap in parchment paper and refrigerate until firm (about 1 hour).
Pre-heat your oven to 325°F.
Using a sharp knife, slice the dough into 1/4 inch thick slices.
Place dough slices on a parchment lined baking tray and bake for 12-13 minutes or until the edges are just starting to turn golden brown.