Mix everything into a soft sticky dough — almond meal, pistachio, flour, rose petals, butter, sugar, egg.
Use a wet finger to press a little dip in each cookie before topping with crushed pistachio and rose petals.
Bake the cookies at 170°C in a fan-forced oven for about 12 minutes until the edges turn golden.
Let the cookies cool before dusting with extra icing sugar.
