METHOD TO PREPARE
In a mixing bowl, add the ghee, powdered sugar, orange zest, and vanilla. Beat until smooth and creamy.
Sift the flour over the ghee mixture. Add the almond flour and chopped dried cranberries..Stir using a spatula or your hands until a soft dough forms.
Shape the dough into a log or press it into a disk, wrap it in parchment paper or plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
Using a sharp knife, slice the log into rounds about 1/4-inch thick.
Arrange the cookies on the prepared baking sheet, leaving space between them.
Bake for 12-14 minutes, or until the edges are just lightly golden. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.