crushed pistachios and dried rose petals for topping
Pre-heat oven to 190°C (convention) / 170°C (fan-forced/convection)
Line a rimmed baking sheet with baking paper.
Place almond meal, olive oil, maple syrup, rosewater, cardamom, vanilla, baking powder and salt in a medium bowl. Using your hands, knead the mixture into a dough.
Take about a tablespoon of mixture and roll it into a ball. Place on the prepared sheet and flatten with the palm of your hand. Repeat for the remaining mixture. You should get about 16 cookies.
Press crushed pistachios and rose petals on top of each cookie. When you do this, the edges might flare and crack, just pinch together and smooth the edges.
Bake in pre-heated oven for 10-12 minutes (for chewy cookies) or 14 minutes (for crispier cookies).
The cookie dough can be eaten raw. It will keep in the fridge for up to two weeks and in the freezer for up to 2 months.The recipe can be easily halved (every single ingredient halved exactly). That will result in 8 cookies. When halving the recipe, bake only for 8-10 minutes at 190°C.Use mild flavoured olive oil for this recipe.