Adapted from The Kitchn
In a large bowl mix the sugars, eggs, eggs, butter, vanilla, and orange zest until fully blended and slightly foamy, about 3 minutes.
Add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a mixing bowl.
Stir in the cranberries and almonds by hand.
Shape the dough into a oval log, wrap with plastic wrap and chill until cold, about 20-30 minutes.
Preheat an oven to 175°CF. Unwrap the log of dough, place on a parchment lined tray, and bake for 30-35 minutes until it is nearly baked through.
Partially cool the logs for 15 minutes on the baking sheet.
Cut the logs into cookie slices about 1/2 inch thick and lay each slice on its side.
Bake again until the cookies have a golden crust, about, 12 to 15 minutes.
Servings 24