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Pre-heat oven at 150C. (I kept it low for nan khatai. You can try normal cookie temperature as per your oven)
Mix together butter and sugar. Beat well until mixture becomes creamy.
Sieve together Chickpea flour, Baking powder and Cardamom powder. If using essence, add it to the butter mixture.
Add the flour to butter mixture, little by little. Keep folding it in gently or mix gently by hands until a soft dough is formed.
Divide the dough into 12-14 equal portions and form small balls of 1 inch diameter.
Place them on a cookie tray lined with butter/parchment paper. Press the pistachios very gently on these balls.
Bake for 15-20 minutes or until the top is very lightly browned.
Take out the tray from the oven and leave aside for 5 minutes. Transfer them to the wired rack so that the cookies cool from the bottom as well.
Store them in a airtight container.