To roast almonds, heat the oven to 355°F (180°C). Place whole nuts on a baking sheet and roast for 10 minutes. Remove almonds from the oven and let cool. Then chop roasted nuts coarsely and set aside.

Increase the oven temperature to 375°F (190°C). Prepare two baking sheets covered with parchment paper.

To make the cookie dough, soak craisins in orange juice for 15 minutes. In a separate bowl, combine oats, chopped almonds, all-purpose flour, whole wheat flour, and salt, and set aside.

Place softened butter, sugar, and orange zest in the bowl of a stand mixer fitted with a paddle attachment. Cream butter mixture on medium speed for about two minutes. If needed, scrape the sides of the bowl with a rubber spatula.

Add the flour mixture to the butter preparation and mix on a low speed just to combine. Add the drained cranberries and mix for a few seconds (don't overmix!).

Transfer the cookie dough to the floured surface of a table and make a ball with your hands. You will need to add some flour to facilitate the work with the dough.

Take half of the dough and roll it out with a rolling pin to reach the thickness of 1/5 inches (0.5 cm). Cut the dough into rounds using a round cookie cutter of 2.5 inches (7 cm) in diameter.  Arrange cut-out cookies on baking sheets with parchment and bake for 18 minutes until golden brown. Finish the remaining dough in the same way. Remove ready cookies from the oven and let cool on a wire rack.

To decorate cookies, melt white chocolate in a double boiler or a microwave. Pour one tablespoon of melted chocolate on top of each cookie and spread with the back of a spoon. Leave cookies for about one hour at room temperature for the chocolate to set.