01Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
02In a food processor, add the eggs and cheese and process until combined, about 30 seconds. Set mixture aside.
03In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and rosemary. Add the egg-cheese mixture to the dry ingredients and stir to combine. Fold in the walnuts and cranberries. The dough mixture will be somewhat crumbly
04Turn the dough out on to a lightly floured surface and knead the dough until smooth, about 8 to 10 turns.
05Divide the dough in half and shape each piece into an 8- to 10-inch log. Place both logs on the prepared sheet pan, leaving 4 to 6 inches between them. Flatten to about 1/2-inch thick.
06Bake the biscotti for 20 to 25 minutes, until dough is light brown and firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce oven temperature to 325 degrees.
07Using a serrated knife, slice the logs diagonally into 1/2-inch-thick cookies.
08Lay the biscotti flat on a wire rack on the baking sheet. Bake for an additional 25 to 30 minutes, until crisp and toasted. (If you don’t have a wire rack, lay the biscotti directly on the parchment-lined baking sheet and bake for 15 minutes, then flip and bake an additional 12 to 15 minutes.) Allow to cool completely before serving.
09Store biscotti in an airtight container in a cool, dry place. They should last about 2 weeks.