- Soak almonds in a bowl of water overnight to loosen the skin.
- Peel the skin from the almonds and grind almonds to a paste with rose water.
- Combine sugar, cardamoms and almonds together in a pan. Cook, stirring occasionally until mixture thickens and leaves the sides of the pan.
- Form the mixture into two balls. Roll out each ball as thinly as possible, dusting both the board and the rolling pin liberally with powdered sugar.
- Stamp out small rounds with the help of a biscuit cutter.
- Take half of the rounds and make big holes in them. Cover the remaining rounds on one side nicely with warq (edible foil). Put this over the round with holes. Dust the top with powdered pistachios.
