In the bowl of a stand mixer, or large mixing bowl, add butter, powdered sugar, salt and almond extract. Stir to combine and then increase speed to medium-high and cream together until light, about 3-5 minutes.

With mixer on low, gradually stir in flour and orange zest until just combined.

Use a rubber spatula to fold in almonds and craisins.

Divide dough in half. Shape each half into a 2 inch diameter log. Wrap tightly in plastic wrap. Refrigerate or freeze the dough for at least an hour.

Preheat oven to 325 degrees. Line baking sheets with parchment.

Slice dough into ¼ inch thick slices and place on baking sheet about an inch apart.

Bake for about 20 minutes until the edges start to turn golden. If you had your dough in the fridge not the freezer, check after 15 minutes.

Cool on baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.

Store in an airtight container.