Mix room temperature unsalted butter and powdered sugar together.

Add the room temperature egg yolk and vanilla extract, then mix well.

Sift cake flour, almond flour, and salt into the mixture.

Fold the mixture gently until no dry flour is visible.

Add dried cranberries and knead the dough into one cohesive ball.

Shape the dough into a cylinder with a 4cm diameter or press into a 4cmx4cm biscuit mold.

Wrap the dough in parchment paper or foil and freeze for 1 hour.

Slice the dough into 1cm thick pieces after removing from the freezer.

Place the slices on a baking sheet lined with parchment paper.

Bake at 180°C for 15 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.