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1
Preheat oven to 350F.
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2
Place pistachios on a baking sheet and toast until fragrant, about 15 minutes.
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3
Cool completely, coarsely chop.
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4
Increase oven heat to 375F.
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5
Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
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6
In a large bowl, sift together flour, baking soda and salt.
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7
Add sugar, chopped nuts, cranberries and crystallized ginger, if using.
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8
Stir to combine.
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9
In a small bowl, beat together egg yolk and eggs with an electric mixer.
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10
Stir in vanilla and orange zest.
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11
Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined.
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12
The dough will be stiff.
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13
Turn dough out onto a lightly floured work surface and divide into thirds.
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14
Shape dough into three 18-inch long, 1/2-inch thick logs.
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15
Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white.
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16
Bake for 20 minutes.
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17
Remove from oven and let cool slightly on baking sheet.
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18
Reduce oven heat to 225F.
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19
While still warm, cut logs into diagonal slices about a half inch wide.
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20
Lay slices cut-side down on baking sheet and return to oven.
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21
Bake until crisp and brown, 20-30 minutes.
