Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the biscotti from sticking and aid even baking. I find parchment paper especially helpful for cleanup later.

Using an electric mixer, beat the cold, cubed unsalted butter and granulated sugar together until the mixture is creamy and smooth. This step aerates the butter and helps the cookies achieve a good texture.

Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Mix until the ingredients are well combined and the mixture looks smooth and slightly fluffy.

In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour (or additional all-purpose flour if substituting), baking powder, and salt. This ensures even distribution of leavening and salt throughout the dough.

Add the dry ingredients to the wet mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed to incorporate everything. Fold in the dried cranberries and chopped almonds until they are evenly dispersed in the dough.

Divide the dough in half and shape each half into a ball. Using your hands, form each ball into a log about 8 inches long. Place the logs onto the prepared baking sheet and gently flatten them to about 3/4-inch thickness, evening out the sides and ends. Bake for 20-25 minutes, or until the logs are lightly golden and the center is almost firm and bounces back when touched.

Allow the baked logs to cool on the baking sheet for at least 30 minutes so they firm up and are easier to slice. With a sharp knife, cut the logs into biscotti shapes on a diagonal, pressing straight down rather than sawing. Arrange the slices cut side up on the baking sheet and bake again for 12-16 minutes, until the biscotti are dry. The centers might still be slightly soft but will crisp as they cool. For extra crispiness, I sometimes leave them in the turned-off oven for a few extra minutes with the door ajar.