Preheat the oven to 300ºF and line a cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, beat the butter and sweetener together until well combined and smooth, about 1 minute. Add the orange zest and extracts and beat until well combined.

Add the almond flour, xanthan gum, and salt and beat until the dough comes together. Stir in the chopped dried cranberries.

Transfer the dough to the prepared baking sheet and press into a square. Cover with another piece of parchment and roll out to an even 9x9 inch square (you will need to keep removing the top parchment and reshaping it as you go).

Use a sharp knife to cut the square into quarters, then cut each quarter into 6 sticks.

Bake for about 25 minutes, until the edges are becoming golden. Then remove and turn off the oven. Recut the shortbread along the cut lines and gently separate them.

Return the cookies to the warm oven and use a wooden spoon to prop the door open slightly. Let the shortbread sit inside for another 10 to 20 minutes, until just firm to the touch. Remove and let cool completely on the pan.