Preheat oven to 400 degrees F. In large mixing bowl, whisk together flour, baking powder and salt. Add butter and, using fingers or pastry blender, work dough until mixture resembles coarse meal with the largest pieces the size of peas. Pour in milk and almond extract and stir with wooden spoon just until dough just comes together. Add cranberries and stir until combined.

Turn dough onto lightly floured surface and knead two or three times. Pat into circle about eight inches in diameter and 3/4-inch thick. Cut into 3-inch rounds using biscuit cutter or simply cut into 3-inch squares using a sharp knife.

In medium mixing bowl, stir together chopped almonds, oatmeal and brown sugar. Work in butter using fingers until mixture is crumbly. Press into tops of biscuits. Transfer to buttered 9 x 13-inch baking sheet. At this point, biscuits can be covered with plastic wrap and refrigerated overnight, or baked until golden brown, about 20-25 minutes.

Recipe Courtesy of ButterIsBest.com.