Preheat the oven to 350 °F (175 °C) and line an 8"x8" pan with a piece of parchment paper.

Prepare the streusel. In a medium mixing bowl, stir together the flour, sugar, cinnamon and salt. Using a pastry blender or your hands, incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator until ready to use.

In a large mixing bowl, mix together the melted butter, sugar, eggs, almond extract, vanilla extract and salt until well combined.

Stir in the flour and then the cranberries until thoroughly combined.

Spoon into the prepared pan and top with the streusel.

Bake for 30-35 minutes or until the topping no longer appears wet and a toothpick inserted in the middle of the bars comes out clean. Let cool completely.

If serving the bars today, prepare the glaze. Otherwise, wait to ice the bars until the day of serving.

In a small bowl, mix together the powdered sugar, almond extract (use 1/4 teaspoon if you don't want a strong almond flavor), vanilla extract and 4 teaspoons of milk. Add more milk, if needed, so that the glaze is just pourable but not too thin. Drizzle over the bars. Top with toasted sliced almonds, if using.

Cover and store at room temperature for up to 3 days.