In a small skillet over medium heat, cook almonds, tossing occasionally, until golden, 4 to 5 minutes. Remove from skillet, and let cool. (Or use oven method; see note, below.) Set aside.
In a medium saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add bulgur; stir to coat.
Add broth; season with salt and pepper. Bring to a boil; reduce heat to low. Cover saucepan, and simmer until liquid has evaporated and bulgur is tender, about 15 minutes. Remove from heat; sprinkle bulgur with cranberries. Cover, and set aside to steam, about 5 minutes.
Add toasted almonds to bulgur; fluff with a fork. Serve.