Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil and spray lightly with cooking spray.
In a small mixing bowl, add both sugars, cinnamon, salt and ginger. Stir to combine. Set aside.
Whisk egg white until frothy, either by hand or with a mixer. Add vanilla bean paste and beat to combine.
Add almonds to egg white and stir to combine. Add sugar mixture and mix to coat completely.
Spread almonds in a single layer on baking sheet. Bake for 1 hour, stirring almonds every 15 minutes.
Let almonds cool, uncovered.
Store in an airtight container at room temperature for 1-2 weeks.