Mix flour, sugar, baking powder, spices, and orange zest in a bowl. Add the egg and butter and knead with a hand mixer or your hands until a slightly sticky dough forms. Finally, add the pistachios and cranberries and briefly knead them in.

Add the pistachios and cranberries and knead briefly, shape the dough into a disc, wrap in cling film and chill for 30 to 60 minutes.

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Shape the dough into two equal-sized rolls and flatten them slightly so they are about 2 centimeters (¾ inch) thick. Place the rolls side by side on a baking sheet lined with parchment paper, leaving enough space between them.

Bake the cookies in the oven at 200°C (top and bottom heat) for 15 minutes or until they have a light golden color.

Remove the baking sheet from the oven and cut the risen dough rolls into slices about 1 to 2 centimeters thick. Place these slices on the baking sheet with the cut side facing up. Return the cookies to the oven for another 8 to 10 minutes, or until they are a nice golden brown.