Preheat the oven 350 F.
Line two 8 ½” round cake pans with an aluminum foil, extending it over the pan edges.
Soften butter in a large bowl using a handheld mixer. If butter is not at room temperature, microwave butter for 15 seconds and then softened butter.
Add sugar cookie mix and almond extract to butter and continue to mix until dough is crumbly.
Add egg and mix. As I mentioned above, I added the egg by mistake and can be skipped. If not using the egg, the dough should be crumbly.
Add cranberries and stir well.
Divide the dough into two and place it in two pans. Press dough firmly into bottom of each pan.
Brush lightly with milk.
Sprinkle almonds on top of each pan.
Sprinkle sugar on top of almonds.
Bake in a preheated oven for 18 – 20 minutes until centers are set, top and sides are lightly brown. I baked for 20 minutes.
Remove from the oven and cool cake pans on a cooling rack. Let the pans cool completely. This will take at least 30 – 45 minutes are even longer.
Using the edges of the foil lift the cookie cake from the pans and cut each cookie cake into 16 wedges. Make sure the cookie cakes cool completely before cutting.
Store in an airtight container and if layering them, place a wax paper between the wedges.