Preheat the oven to 350°F or  175°C degrees and line a baking sheet with parchment paper.

Grind spices with spice grinder (or use pre ground spices)

In a medium bowl, whisk together the flour, baking soda, spices, cranberry, white chocolate, macadamia nuts and salt, set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and stir on low speed until just combined. 

Dust a work surface with flour. Using a rubber spatula, scrape the dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into two oblong almond shaped balls. Allow enough space for the the dough to spread a few inches while they bake.

Bake for about 30 minutes, until firm to the touch. Let the biscotti loafs cool on the pan for about 5 minutes, or until just cool enough to touch.
Using a sharp knife, right on the baking sheet, slice the logs into slices.

They will be a bit crumbly at this stage.

Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry for the last bake.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.