Here is a recipe I slightly adapted from “Sweet” by Yotam Ottolenghi and Helen Goh. (My husband preferred these without the chocolate, and I preferred them with the chocolate. Either way, they are simply delicious!)

Ingredients:

• 1 c./150 g. whole skin-on almonds
• ¾ c./125 g. dried cranberries, chopped
• 1 tbsp. plus 2 tsp. orange juice
• 1 c. plus 2 tbsp./150g. unbleached all-purpose flour, plus extra for countertop 
• ½ c./75 g. whole wheat flour
• 1½ c./150 g. old-fashioned rolled oats
• ¼ tsp. coarse kosher salt
• 2 sticks/225 g. unsalted butter, cut into 1½-inch pieces, kept at room temperature
• ½ c./100 g. granulated sugar
• Finely grated zest of 1 large orange (1 tbsp.)
• 9 oz./260 g. good quality chopped white chocolate (not chips), optional

Directions

1. Position two oven racks in the upper and lower thirds of your oven. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
2. Place almonds onto a baking pan and toast until aromatic, about 10 minutes; transfer to a plate and cool. 
3. Place chopped cranberries into a very small dish and pour orange juice over them. Let soak until needed.
4. When almonds are cool, coarsely chop and transfer them to a large bowl. Stir in both flours, oats and salt; reserve.
5. Increase oven temperature to 375 degrees.
6. Combine butter, sugar and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about two  minutes. Scrape down bowl with a rubber spatula. 
7. Turn machine to low and add reserved almond and flour mixture. Continue mixing until dough just comes together. Add cranberry-orange juice mixture and beat just until incorporated.
8. Turn out dough from mixing bowl onto a lightly floured counter. Lightly dust top of dough with flour and push dough together with your hands to form a ball. Cut the ball in half and set one half aside.
9. Lightly flour counter again and roll one half of dough ¼” thick. Using a 3-inch cookie cutter, cut out circles and place them, one next to the other without touching, onto a prepared baking sheet. Reroll scraps as needed. (You should be able to get 15 biscuits from each piece of dough, onto a single baking sheet.) Repeat with remaining dough.
10. Bake biscuits for about 18 minutes, rotating the baking sheets after nine minutes, until golden brown.
11. Slide parchment with baked biscuits onto a cooling rack; let biscuits cool for 30 minutes.
12. If using white chocolate, place it in a heat-proof bowl set over an inch of lightly simmering water. Stir occasionally until chocolate is completely melted.
13. Using a teaspoon, spread about a tablespoon of white chocolate evenly over the bottom of each biscuit. Set biscuits on a cooling rack, chocolate side up, until chocolate is completely set.  

Store biscuits in an airtight bag or tin for up to one week, or freeze them between layers of wax paper in a zip-lock freezer bag for up to one month.

Makes 30 biscuits.