In a large bowl, combine cranberries, 1/2 cup sugar, orange extract, ground cloves, nutmeg and allspice. Set aside.
In another large bowl, combine almond flour, tapioca flour, 1 tbsp sugar, egg, vanilla extract and coconut oil until a dough forms.
Roll dough between 2 sheets of parchment paper to make a 14-inch round circle.
Scoop cranberry filling into the center of the dough, leaving at least an inch of dough on the perimeter.
Using the sheet of parchment paper, fold the sides of the dough into the center of the galette. If the dough crumbles a little, that is okay! Just stick it back on.