Cream the butter until soft, then add powdered sugar and salt, mixing until creamy.

Gradually add the egg in three batches, mixing well each time to achieve a creamy texture.

Sift the dry ingredients and mix into the dough. Chill the dough in the refrigerator.

Roll the dough thinly (2.6–3.6cm) and place on a baking tray. Poke holes with a fork.

Pre-bake the dough at 180°C/160°C for about 15 minutes.

Boil cream, butter, sugar, and corn syrup to 104°C.

Add almond slices and simmer briefly.

Mix in cranberries at the end.

Pour the praline mixture over the pre-baked biscuit and spread evenly.

Bake again for 15 minutes until golden brown.