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1
Preheat the oven to 350.
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2
Spread the slivered almonds in a pie plate and toast for about 8 minutes, until fragrant.
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3
Let cool.
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4
In a medium bowl, whisk all three flours with the baking soda and salt.
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5
Add the white chocolate, cranberries and the cooled almonds and toss well.
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6
In a stand mixer fitted with the paddle, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes.
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7
Scrape down the side of the bowl.
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8
Beat in the whole eggs, egg yolks and vanilla until incorporated, about 2 minutes.
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9
At low speed, beat in the dry ingredients.
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10
Cover the mixing bowl with plastic wrap and refrigerate the dough until it is well chilled, at least 1 hour or overnight.
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11
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
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12
Bake the cookies in two batches: Scoop 1/4-cup balls of the dough onto the baking sheets, spacing them 2 inches apart; lightly press them down with your palm.
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13
Bake in the upper and lower thirds of the oven for about 17 minutes, until the cookies are golden around the edges but slightly soft in the center; shift the baking sheets from top to bottom and front to back halfway through.
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14
Let the cookies cool slightly, then transfer them to a rack to cool completely.
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15
Repeat with the remaining dough.
