Mix the flour, sugar, and salt and set them aside. Add the melted butter, orange juice, orange zest, mixed eggs, vanilla, and almond extract to a medium-sized bowl.
Using a spatula, combine the ingredients. Add in the flour mixture and mix again. Last are the cranberries and chopped almonds. Mix these in as well. Move the bowl to the fridge and chill for 30 minutes.
While it is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
When the 30 minutes are up, divide the dough into 2 pieces and form each into a 4x9-inch loaf. Place each on the parchment-lined baking sheet.
Bake for 30-40 minutes until the loaves are golden brown around the edges. Remove from the oven and let it cool for 15 minutes. I like to place them on a cooling rack instead of leaving them on the pan to cool more quickly.
Slice each loaf to ½-3/4-inch pieces. Place the pieces back on the baking sheet and move it back to the oven.
Cook for 15-20 minutes until the cookies are crisp, be sure to flip halfway through the cooking time to ensure both sides are baked evenly.
Remove and let it cool thoroughly. Store as you like. Direction below.