Preheat the oven at 190°C. Prep a baking tray with greaseproof paper and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs gradually until well combined.
Finally add the flour, ground almonds and baking soda. Fold it in along with the cranberries.
Spread the thick batter onto the tray and spread it flat with another baking paper on top so that the batter doesn't stick to your hands.
Spinkle some caster sugar on top and some more dried cranberries.
Bake for 45-50mins until it turns crispy.
Place it on a cooking rack to cool slightly before cutting into the desired shape and size.
Store them into an airtight container.