Preheat the oven to 350°F (176˚C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk the 2 cups flour, 2 teaspoon baking powder, ½ teaspoon salt, ¾ cup sugar, 2 teaspoon orange zest, 1 cup chopped pistachios, and 1 cup dried cranberries together, until completely combined. Make a well in the dry ingredients. Pour the 1 teaspoon of vanilla extract and the ½ cup of the aquafaba into the well and stir until just combined. The dough should be solid and slightly sticky, crumbly. If it doesn't form a solid ball, add 1 teaspoon of water and stir. Add 1 teaspoon more if needed. Make sure your hands are clean and begin kneading the dough until the flour is fully incorporated and it forms a ball, approximately 1 minute. Kneading the dough will make it firmer.
Divide the dough evenly into two pieces and form two logs on the cookie sheet that are approximately 12x3 inches. Bake for 25 minutes and remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300°F (148˚C).
After the logs have cooled for 15 minutes, gently remove them from the cookie sheet and place on a clean hard surface and slice diagonally into 1 inch slices. For best results use a sharp serrated knife and gently saw through the log. Don’t press to hard or you may crack the log. Patience is key! Lay the cookies flat on the cookie sheet and bake for approximately 20 more minutes or until lightly golden brown and firm.
Store in an air-tight container for up to a week or freeze for up to three months.