Whisk together the soft butter at room temperature with the sugar and salt until smooth. Then do the same with the eggs and baking powder and finish by mixing the flour using a spatula.

Mix in the almonds and cranberries.

Rest the dough wrapped in cling film in the fridge for 40min-1hr. 

Shape the dough into a rectangle on a floured surface. Put on baking paper and it goes into the oven at 160C for 30-40min or until lightly golden.

Let it cool down completely (otherwise it crumbles apart) and cut into wedges or slices. 1cm thick should be enough.

Put the slices back on baking paper and return to the oven, this time at 140C to dry out. This will take 30-40min depending on the thickness of your slices and the power of your oven. If you want the crumb to be white like mine and think your oven tends to be on the hotter side of things, try with 120C and a longer time.  The idea is that when you touch the crumb it's nice and dry.