5drops cardamom Holy Lama spice drops or 5 green cardamom pods
1drop cinnamon Holy Lama spice drops or ½ tsp ground cinnamon
2drops rose Holy Lama spice drops or 1-2 tsp rosewater
2heaped tbsp icing sugar
Toast the almonds in a hot oven for 4-6 minutes until lightly golden. Do take care not to burn them. Leave to cool.
Cream the butter and sugar until light and creamy. Add the salt and spices and cream some more.
Blitz the almonds and pistachios in a coffee grinder or food processor until roughly ground. It's good to have some powdered and some bits for a bit of extra texture and crunch.
Mix into the butter mixture.
Sieve in the flours and baking powder and mix until incorporated.
Stir in the water and then gather together with your hands to form into a ball of dough.
Take off walnut sized lumps and roll them into balls.
Place onto lined baking sheets, slightly apart.
Bake at 180℃ (350℉, Gas 4) for about 15 minutes or until lightly golden.
Allow to cool for a few minutes.
Sieve the icing sugar into a bowl, then roll the biscuits to cover, one by one.
Place on a wire rack to cool completely, then dust lightly with any remaining icing sugar.
Adapted from Bake It Better Biscuits by Annie Rigg.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.