Preheat oven to 250 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Set aside.

To a small mixing bowl, add both sugars, cinnamon, salt and ginger and stir to combine. Set aside.

Add egg white to a larger mixing bowl and beat with hand mixer until frothy. Add vanilla bean paste and beat again to combine. This can be done with a whisk, but will take longer.

Add almonds to bowl with the egg whites and stir to combine. Add sugar mixture and stir again to combine.

Spread almonds out in a single, even layer on prepared baking sheet. Bake for 1 hour, stirring almonds every 15 minutes.

After almonds have baked an hour, taste one almond to check for desired crispiness. Adjust baking time per your tastes.

Let almonds cool, uncovered.