Rose and almond biscuits

Method

1. Put the almonds, icing sugar and a pinch of fine sea salt in a food processor and whizz until the almonds are ground, but not too fine – it should be about the texture of coarse sand (see tip). Add the butter and continue to whizz until the mixture is well combined. Add the flour, rosewater and vanilla seeds/paste and pulse until everything just comes together, scraping down the bowl with a spatula as you go if needed. Alternatively, do this by hand in a bowl. The mixture should be soft but not sticky – add a little more flour if necessary.
2. Roll the mixture into 24 walnut-sized balls and arrange on the prepared trays, allowing room for them to spread a little as they cook. Put the trays in the fridge for 10 minutes for the dough to firm up slightly.
3. Heat the oven to 180°C/160°C fan/gas 4. Bake the biscuits for around 15 minutes until just beginning to colour around the edges – they’ll still be a little soft but will firm up on cooling. When still warm but cool enough to handle, roll the biscuits in extra icing sugar, then allow to cool completely. Dust with more icing sugar and press a few pistachios and rose petals on top of the biscuits.