Heat the oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray and lightly flour. Combine the butter and white vanilla chips in a 1-quart microwavable bowl; microwave on high for 1 minute. Stir until the chips are melted and set aside (the mixture may look curdled).
In a large bowl, beat the eggs, sugar and almond extract until creamy. Add the butter mixture to the egg mixture. Beat until creamy and smooth. On low speed, beat in 2/3 cup flour, salt and sour cream until mixed.
Toss the cranberries with 1 tablespoon of flour until coated; fold the cranberries into the batter. Spread the batter into the pan. Bake for 25 to 30 minutes or until set in the center and the top is golden brown.
Cool the blondies completely (about 1 hour). Cut into bars, 5 rows by 3 rows. Optional Glaze: In medium bowl, mix ½ cup powdered sugar, 2 tablespoons sour cream and ¼ teaspoon almond extract by hand until smooth. Spread over bars and top with ¼ cup toasted crushed almonds; press in.