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Preheat the oven to 350°F (175°C).
To make the fi lling, in a small bowl, mix the date syrup, pistachios, and cumin.
To make the dough, in a large bowl, use a hand mixer to beat the butter and honey until smooth.
Add the fl our, cardamom, and salt.
Knead until the dough is malleable and you can’t see any traces of flour.
Divide the dough into 12 equal parts.
Working with one piece at a time, roll it into a ball, and make a deep indentation.
Fill the indentation with 1 tablespoon of the date filling.
Seal the dough around the filling by gently pulling the edges together and pinching them closed. If the dough becomes too difficult to handle, refrigerate it for 10 minutes to make it easier to work with.
Place the filled dough balls in a muffin tin with the seam sides down.
Gently press a whole pistachio on the top of each cookie.
Bake in the middle of the oven for 15–18 minutes, or until the sheen of the butter has disappeared from the cookies.