Combine dry ingredients in medium mixing bowl.
In a separate bowl, whisk together eggs, egg whites, and extract.
Add to wet ingredients to dry, mixing until moist, using an electric mixer on medium.
Add dried cranberries and almonds; mix thoroughly.
Chill in refrigerator 30-60 minutes.
Preheat oven to 350°
On a floured surface, divide dough in half and pat each half into a log approx. 14 inches long and 1-½ inches wide.
Place each log on a cookie sheet and bake for 30 minutes or until firm.
Cool until able to handle.
Reduce oven to 300°
Cut biscotti into ½ inches slices.
Stand upright on cookie sheet and bake for an additional 20 minutes.
Let cool.
Store in an air-tight container.