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Add the flour salt, confectioner's sugar, lemon zest, cardamon and butter to the bowl of a food processor and pulse until a dough forms.
Add the pistachios and pulse again until combined.
Remove from the food processor and roll into a log of roughly 6cm (2½ inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight to allow the cardamon and lemon zest to fully infuse.
Preheat oven to 190 celsius (375 Fahrenheit) and line a baking sheet with baking paper. Slice the dough into 24 cookies and bake for 10 to 12 minutes or until the edges begin to golden.
Cool on the baking tray before transferring to a wire rack to cool completely.