Preheat oven to 325ºF.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
On a floured surface, divide batter in half and pat each half into a log approximately 14-inches long and 1 1/2-inches wide. Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300ºF. Cut biscotti into 1/2-inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. Makes about 2 1/2 dozen.