Knead 225 g flour, almonds, sugar, cinnamon, salt, butter in pieces and 1 egg first with the dough hooks of the mixer, then briefly with your hands to a smooth dough. Cover and chill for about 1 hour.
Line three baking trays with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out dough to a thickness of approx. 3 mm on a little flour. Cut out approx. 60 squares (each approx. 4.5 x 4.5 cm) with the dough wheel.
Place 2/3 of the squares on the plates. Rest of squares in 4 strips each. Arrange cranberries on the squares. Place 2 strips on each.
Whisk 2 egg yolks and 1 tablespoon of water. Brush the strips with it. Bake one after the other in a hot oven for about 15 minutes. Let them cool down. Dust with icing sugar.