Ingredients

· 125 g blanched almonds

· 100 g icing sugar, plus extra to dust

· 250 g unsalted butter, softened

· 300 g plain flour, extra if needed

· 1 tablespoon rosewater

· 1 vanilla pod, split and seeds scraped

· Few slivered pistachios and rose petals to decorate

Method

Put the almonds, icing sugar and a pinch of sea salt in a food processor and whizz until the almonds are ground. Add butter and continue to whizz until the mixture is well combined. Add the flour, rosewater and vanilla seeds and pulse until everything just comes together. The mixture should be soft but not sticky. Roll the mixture into walnut-sized balls and arrange on the prepared trays. Put the trays in the fridge for 10 minutes for the dough to firm up slightly. Heat the oven to 180°C. Bake the biscuits for around 15 minutes until just beginning to colour around the edges – they will firm up on cooling. Then, roll the biscuits in extra icing sugar. Dust with more icing sugar and press a few pistachios and rose petals on top of the biscuits.