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Combine all-purpose flour and almond flour in a bowl.
In another bowl, beat the softened butter and sugar until light and fluffy.
Add vanilla extract and almond extract. Mix well.
Add the flour and cranberries.
Bring everything together into a dough using a spatula or your hands. Your dough should be soft and pliable.
Divide the dough into half. Roll each half into a 9" log.
Place the logs carefully on a parchment-lined baking tray.
Refrigerate for at least 1 hour or up to 2 days. You can also place the logs in the freezer for 20-30 minutes.
When you're ready to bake, preheat the oven to 180 C / 350 F.
Cut each log into slices, about ¼" in thickness. Place the slices on the prepared trays. Make sure there is a little gap between them, as they will spread a bit during baking.
Bake for 12-14 minutes or until lightly golden.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
You can dip the cookies in melted white chocolate if you wish.
Store the cooled cookies in an airtight jar. Enjoy!