Preheat the oven to 350°F. Generously butter an 8-inch square baking pan and set aside.

Whisk the eggs, orange juice, and melted butter together in a small bowl and set aside.

Sift the flour, baking powder, salt, and sugar into a large mixing bowl and combine.

Stir in the cranberries, orange zest, and almonds.

Add the egg and butter mixture and combine just until incorporated. Do not overmix.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely before cutting into 2-inch square bars.

Store up to 2 days, covered, at room temperature, or refrigerate in a tightly sealed container for up to 1 week.