Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
Whisk eggs and sugar in a large bowl until light and fluffy. Add vanilla extract, lemon zest (if using), and salt. Mix well.
Add melted butter to the egg mixture and stir until smooth.
In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
Fold in almonds and cranberries, distributing them evenly.
Divide the dough in half and shape each half into a log about 25–30 cm (10–12 inches) long and about 4–5 cm (2 inches) wide. Place them on the baking sheet, leaving space between.
Bake for 25–30 minutes, or until golden and slightly firm to the touch. Remove and let cool for 10 minutes.
Using a sharp knife, slice the logs diagonally into cookies about 1–1.5 cm (½ inch) thick
Place the slices cut side down on the baking sheet. Bake again at 160°C (320°F) for 10 minutes per side, until dry and crisp.
