Preheat your oven to 350 degrees F.

Line a 9x13 baking pan with parchment paper. Or, spray pan with nonstick baking spray. Set aside.

Take your cranberries and make sure they are thawed, rinsed, and patted dry. Set aside.

In a large bowl, add your butter and beat until creamy and smooth.

Next, add in your sugars and mix until fluffy.

Add in your flour next 1 cup at a time. Mixture will start to thicken after 3rd cup so don't be alarmed.

Take 2/3 of your shortbread dough and press into your pan evenly and up about 2/3 up the edges.

Pour your cranberries on top of dough layer and spread across evenly.

Add your 1/2 cup of sliced almonds to your remaining dough and mix in until combined.

Take different sized chunks of your dough and randomly top the cranberries until it is all used.

Sprinkle granulated sugar over the top of your creation to add some extra sweetness (not required but definitely encouraged!)

Place pan in the fridge for about 30 min to set. This makes for a perfect shortbread texture.

Take out and let sit 5 min and then pop in the oven and bake for 40-45 min. They are ready when the edges and chunks are a golden brown color.

Let cool for 30 min before cutting. Serve as is or with a scoop of vanilla ice cream.