• Preheat the oven to 180°C/160°C Fan/350oF.
• 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. Transfer the nuts to a large bowl and add the flours, oats and salt. Mix together and set aside.
• Increase the oven temperature to 190°C/170°C Fan/375oF Line two or three baking trays with baking parchment and set aside.
• Place the butter, sugar and orange zest in the bowl of an electric mixer with the paddle attachment in place. 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 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.
• Cut the dough in half and roll out one half so that it’s just over 0.5cm 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. Bake for 10-15 minutes, 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:

• Either use the back of a dessertspoon to spread a tablespoon of melted chocolate over each. 
• OR transfer the melted chocolate to a piping bag, cut off the very tip and drizzle it over the cookies.
•  Set aside on a cooling rack for the chocolate to set, which can take up to an hour, before serving