In a small bowl, using a fork, beat one egg with 1 TBLS of cold water until frothy, set aside with a pastry brush
Preheat oven to 350 degrees
Line a 13 x 18 baking sheet with parchment or baking paper
In a standing mixer, beat the other two eggs, sugar, liqueur, vanilla extract and salt until thickened – about 30 seconds on high speed
Add in the orange peel, cranberries and pistachios.
Add the flour, cornmeal and baking powder on slow speed, scraping down sides of the bowl, until the batter is moist, beat another 10 seconds – DONE!
Empty dough onto a lightly floured surface and with floured hands, shape into two logs, each one approximately 9 inches long, 2 inches across, press down to ½ inch thickness, brush with egg wash.
Bake 25 minutes, until just firm to the touch
Cool at least 20 minutes
Using a serrated knife, cut diagonally across the logs into ½ inch slices, lay flat on the baking sheet
Bake again for 12 minutes, turn over for the last 10 minutes, until dry and light golden in color
These store in an airtight container up to six weeks. (If they last that long!)