Line a baking sheet with parchment paper.

In a food processor, combine dried cranberries with 1/4 cup of granulated sugar and pulse until finely chopped.

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

Cut cold, unsalted butter into small cubes and blend it into the flour mixture until it resembles fine crumbs.

Fold in almond extract, chopped cranberries, orange zest, and fresh orange juice to form a cohesive dough.

Shape the dough into a log, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours.

Preheat oven to 325°F (163°C), then slice chilled dough into 1/4-inch thick rounds and roll in sugar.

Bake cookies for 12 to 15 minutes until just set and edges are slightly golden.

Let cookies cool on the baking sheet briefly before transferring to a wire rack.