Preheat oven to 325°F. Line two baking sheets with parchment paper. Set aside.

In a large bowl, whisk together flour, almond meal, sugar, baking powder, cardamom and salt. Set aside.

In a medium bowl, whisk together eggs, vanilla extract and almond extract. Add wet ingredients to dry ingredients and stir until combined. Fold in white chocolate chips and dried cranberries.

Dust parchment paper lined baking sheets with flour. Divide dough into two pieces. Place a piece of dough on floured parchment and form into a rectangle measuring 9 inches long x 5 inches wide x 1 inch tall. Repeat with remaining dough.

Bake in preheated oven for 20 minutes. Remove from oven. Brush tops of biscotti with egg white and sprinkle with sanding or turbinado sugar.

Return to oven and bake 10 minutes longer.

Remove from oven again. Cool on baking sheets for 10 minutes then, using a sharp knife cut into 3/4-inch slices.

Arrange biscotti cut sides up in a single layer and return to oven. Bake 10 minutes, flip and bake 10 minutes longer.

Remove from oven and cool completely. They will become more crisp as they cool.