Preheat oven to 325°F. Line a baking sheet with parchment paper. Assemble your ingredients.
In a medium mixing bowl, whisk together flours, xanthan gum, baking powder, and salt.
1 cup almond flour, 1 cup white rice flour, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
In a large mixing bowl, cream butter. (Either by hand or with an electric mixer) Beat in the sugar until it is smoothly creamed into the butter. Then beat in the eggs and vanilla.
¼ cup butter, ½ cup raw sugar, 3 eggs, 1 teaspoon pure vanilla extract
Stir in the flour mixture, sliced almonds, and dried cranberries.
⅓ cup slivered almonds, ⅓ cup dried cranberries
Press the dough out into a long, flat shape, about 4-inches wide on the parchment-lined baking sheet.
Bake for 30 minutes.
Remove from oven to cool for 10 minutes. Cut crosswise into slices about ½-inch thick. Return to pan, spread out individually, and bake for another 20 minutes.