Cranberry Almond Chews

This recipe is adapted by me from one of my TV cooking heroes, Mr. Alton Brown of good eats on the food network. It's such a tasty recipe and makes me very happy. My changes are italicized.

Recipe Summary
Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted margarine
2 cups bread flour
1/4 cup Almond flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons heavy cream
¾ teaspoons vanilla extract
¾ teaspoons almond extract
2 cups dried cranberries
1 cup almond slivers
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons heavy cream and vanilla & almond extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the dried cranberries.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Sprinkle tops of scooped out cookies with a few almond slivers. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.