In bowl, whisk together almond flour, powdered allulose, cinnamon and nutmeg until well combined and lump-free.

In separate clean bowl, beat egg white with salt until medium peaks form.

Gently fold in almond extract, vanilla and orange zest.

Sprinkle in dry mixture and fold until soft, sticky dough forms. Fold in pistachios and cranberry bits if using.

Cover and refrigerate at least 2 hours, or overnight, so dough firms and almond flour hydrates.

Heat oven to 320 degrees F. Line baking sheet with parchment.

Scoop 12 equal mounds onto sheet and shape into ovals or round “snow” domes with damp hands.

Bake for 14-18 minutes, until bottoms show light golden edges while tops stay pale.

Cool on tray until just warm, then dust with powdered allulose for snowy finish.