In a medium bowl, combine the dry ingredients - flour, almond flour, salt, baking soda, and cardamom powder. Mix and set aside.

In a large bowl, add room-temperature butter.

Cream the butter until light and fluffy.

Add powdered sugar and rose water. Blend the mixture until light and creamy.

Now add the dry ingredients to the butter mixture in 2 batches. Using an electric mixer, mix until all the ingredients are incorporated.

This is what you should have - the result will be a crumbly mixture.

Now using your hands, form a dough. This should only take about 1-2 minutes.

Cover with plastic wrap and place in the fridge for 30 minutes.

In the meantime, chop the almonds and pistachios.

Preheat your oven to 350 degrees. Once the mixture is out of the fridge, add a teaspoon of ghee and knead the dough for a minute.

Now using a mini-scoop, you'll need 1 1/2 mini-scoops to form the cookie dough balls.

Roll them up and place them on a greased baking sheet tray.

Using a sharp knife, form a kris cross pattern on each cookie.

Top each cookie ball with the chopped nut mixture. Place into the oven for 22 minutes at 350 degrees. Do NOT overbake these.

Out of the oven. The cookies will still be soft to the touch, but they will cool and harden. Enjoy with a cup of tea.