Sieve the chick pea flour and dry roast the chick pea flour for a minute in a pan without any oil and let it cool. If you have roasted chick pea flour, skip this step.
Chop the pistachios and set aside.
If required, powder the cardamom.
Steps
Combine all the ingredients oil, sugar, cardamom and rose syrup in bowl.
Mix them together and form a dough. I did not use hand mixer, I just mixed it with my hand.
Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.
Wrap tightly in cling wrap and set aside for 1.5 hours. Do not refrigerate.
Preheat oven to 300 F and line baking tray with parchment paper.
Roll out the dough on a dusted work surface until it is ½ to ¾-inch thick. Cut out cookies using your favorite cookie cutter and place the cookies on the baking tray, spaced 1 inch apart.
Repeat the above for the remaining dough.
Sprinkle chopped pistachios on top of the cookie.
Bake these for 15 to 20 minutes, until the cookies turn a light golden colour.
Remove cookies from oven and let it cool on tray for a few minutes.
Then carefully transfer to a wire rack to cool completely.
Notes
I used black chickpea flour, so my cookies are brown when compared to the original recipe.
Adjust the sugar as per your preference.
Rose syrup or rose essence or rose water can be used in this recipe.
Be careful when you transfer the cookies as they crumble very easily.