Preheat your oven to 325°F (160°C) and line an 8×8 inch baking pan with parchment paper.

In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy using a hand mixer.

Add the vanilla and almond extracts, mixing until just combined.

In another bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients on low speed.

Gently fold in the chopped cranberries, pistachios, and orange zest using a spatula.

Transfer the dough into the prepared baking pan, press evenly, and score the top.

Bake in the preheated oven for 25-30 minutes until the edges are golden brown.

Allow the cookies to cool completely in the pan for about 30 minutes.

Melt the white chocolate and drizzle it over the cooled cookies, then let it set for about 15 minutes.

Using the parchment paper overhang, lift out the cookie slab and cut into squares.