Mix together flours, sugar, baking powder, cashews, ginger, and cranberries.
In separate bowl, mix together eggs, orange zest, and vanilla.
Combine wet and dry ingredients. This is a fairly dry dough, so I started with a spoon, but ended up pouring it onto my cutting board and combining the ingredients with my (clean) hands.
Cover a cookie sheet with parchment paper. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
Bake for 25-30 minutes. Let the biscotti cool completely.
Slice logs into approximately 1/4 inch thick slices. Lay the slices flat on a baking sheet (you can use the same one with the parchment), and bake for 7-10 minutes.
Flip each biscotti over, and then continue to bake for an additional 7-10 minutes.
Cool completely before storing in an airtight container.