In a large bowl whisk the flour, baking soda and sea salt to combine and set aside.

Using a stand mixer with paddle attachment add in butter and beat on medium speed until creamy. Next, add in the sugar and mix until incorporated. Add the eggs, vanilla extract and orange zest, and beat for another minute or so. If needed, scrape down the sides of the bowl to bring the ingredients together. Slowly add in the flour and beat on low speed until well combined but don’t overwork it.

Remove bowl from mixer and add in chopped cranberries. Using a spatula fold into the dough. This is a more gentle way to incorporate the fresh cranberries into the dough but if using baking cranberries, you can run the mixer on low speed until the cranberries are evenly dispersed.  

Pre-heat the oven to 350F degrees. Line two large baking sheets with parchment paper. 

Using a tablespoon measure, scoop some dough into the palm of your hand and roll into a ball. Place each ball on the baking sheet leaving about 2 inches of space in between. Place cookie balls on the baking sheet. Bake for 8-9 minutes or until edges start to brown. The center of the cookies will look soft and almost “uncooked” but it will harden as it cools down just enough so the cookies are crunchy on the edges and soft in the middle 

When done baking place cookies on a cooling rack and allow them to cool down completely. 

Meanwhile, melt the white chocolate over a double boiler. Add in coconut oil and stir with a spatula until chocolate is melted and creamy. Transfer to a small bowl with depth and wide enough to dip the cookies in.

Dip each cookie into melted white chocolate and sprinkle with crushed almonds. Place them back on a baking sheet and refrigerate for about 30 minutes before serving.