Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Spread the almonds out on a baking tray and roast for 10 minutes. Remove from the oven and, once cool enough to handle, roughly chop into 0.5–1cm pieces.
While the nuts are cooking, chop the dried cranberries into small pieces and place them in the orange juice to soak up the liquid.
Transfer the nuts to a bowl and add the flour, oats and salt. Mix together and set aside.
Increase the oven temperature to 190°C/170°C Fan/Gas Mark 5. Line two baking trays with baking parchment and set aside.
Place the butter and sugar in the bowl of an electric mixer with the paddle attachment fitted. Beat on a medium speed for about 2 minutes, until combined and light. Add the almond and flour mix to the butter and sugar and continue to mix on a low speed until the dough just comes together.
Add the cranberries and all their orange juice and mix for another few seconds to combine, then tip the dough on to a lightly floured work surface. Knead into a ball, sprinkling over more flour if needed to prevent it getting too sticky.
Roll out the dough so that it’s just over 1/2 cm thick. Use a 7cm cookie cutter to cut the dough into rounds. Transfer these to a lined tray while you continue with the remaining dough, keep pressing it back together and rolling it out until you have 15/16 biscuits. Bake for 18 minutes or until lightly coloured all over. Remove from the oven and set aside until completely cool.
Meanwhile, place the white chocolate in a small bowl over a pan of gently simmering water, stirring occasionally, until melted. Do not let the base of the bowl touch the water. To coat the cookies, use the back of a dessertspoon to spread a spoonful of melted chocolate over each cookie. Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving.These will keep for up to a week in an airtight container.
