Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Sift the flour, baking soda, matcha, and salt into a medium bowl. Whisk to incorporate the dry ingredients.

In the bowl of a mixer, cream the butter and sugar together until it's light and fluffy.

Then, add the egg and mix just until combined.

Gradually add the dry ingredients into the wet ingredients and mix just until a soft dough forms.

Then, fold in the almonds and dried cranberries.

Spoon the cookie dough onto the prepared baking sheets in tablespoonfuls.

Bake the cookies for 10-12 mins, or until set in the center and golden brown on the bottom.

Allow the cookies to cool on wire racks before serving.