Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper. In a food processor or blender, add eggs, cheese and process until combined. Set mixture aside.
In 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 until combined. Fold in the walnuts and cranberries. Turn the dough out on to a lightly floured surface and knead the dough until smooth.
Divide 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. Bake 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.
Slice the logs diagonally into 1/2-inch-thick cookies. Lay the biscotti flat on a wire rack on the baking sheet. Bake for an additional 25 to 30 minutes, until crisp and toasted. Allow to cool completely before serving.