1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, beat the butter and sugars until light and fluffy, about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla and almond extracts and mix until smooth.
4. Slowly add dry ingredients to wet ingredients. Mix until just combined. Stir in dried cranberries and white chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes before transferring to a wire rack.