Mill wheat berries into a medium bowl. To the flour, add baking powder and sea salt, whisk to combine, set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, vanilla extract and almond extract, mix on medium speed until well combined, 1-2 minutes, scraping down the sides of the bowl as needed. Add in the flour mixture and mix just until there is no dry flour remaining. Add in the dried cranberries and sliced almonds, mix until they are evenly distributed.

Divide the dough into two equal parts onto a 12 inch piece of plastic wrap. Roll each dough portion into a round log, approximately 7-8 inches long. Refrigerate for a least 2 hours or overnight.

When you’re ready to bake: Preheat the oven to 300 degrees, slice the cookies into 1/3 inch slices, place on parchment lined baking sheet, 16 per sheet. Bake for 20-25 minutes until the center feels slightly firm to the touch. Let cool on sheet for 5 minutes then transfer to a wire rack to cool completely.

White Chocolate (optional): After the cookies are completely cool, melt the white chocolate, instructions above, and transfer to a plastic baggie. Trim a little bit of the bag tip and drizzle over cooled cookies. Let the white chocolate harden before storing. These cookies can be kept on the counter for 5 days, or frozen for up to 3 months (dough or baked cookies).