Ingredients:
1/2 cupunsalted butter, at room temperature
1/2 cupcane sugar
1 teaspoonrose water
1/2 cupplus 3 tablespoons chickpea flour
1/2 cupplus 3 tablespoons almond flour
1 teaspoonground cardamom
1/2 teaspoonground cinnamon
1/4 teaspoonsea salt
3 tablespoonspistachios, coarsely ground
Directions:
Cream together the butter and sugar with an electric mixer. Beat in the rose water for a few seconds. Whisk together the flours, cardamom, cinnamon, and salt in a separate bowl, then beat into the butter in 2 batches, until just combined. Turn the dough out onto a piece of plastic wrap and press it into a disk. Wrap and chill in the freezer for 30 minutes.
Remove the dough from the freezer, unwrap it, and lay it in the middle of a large piece of plastic wrap or wax paper. Fold the wrap or paper over the dough. Form the dough into a log approximately 10 inches in length and 1½ inches in diameter, then square off the long sides to form a bar. Chill in the refrigerator until the dough is very firm, at least 2 hours.
Heat the oven to 350°F. Line 2 baking sheets with parchment paper. Slice the bar into cookies ¼ inch thick and place them on the prepared baking sheets, 1 inch apart. Press a pinch of pistachios into each cookie.
Bake the cookies until the bottoms are just golden, 15 to 18 minutes. Let cool on the pans for 5 minutes, then transfer to cooling racks. The cookies can be stored in a sealed container at room temperature for up to 5 days.