1 kilo almonds with the skin on

2 tsp rose water

1 kilo caster sugar

6 cardamom pods, seeds removed and ground

Butter for greasing

500 g icing sugar for rolling

To garnish:

Edible silver leaf

15 g ground pistachio

1.     Soak almonds in a bowl of water overnight and in the morning the skin should loosen enough to peel off effortlessly.

2.     Once all skin removed. Grind the almonds in a food processor with the rose water until very fine and paste-like.

3.     In a heavy based saucepan, add sugar,  ground cardamom and almond paste together. Cook, stirring occasionally until mixture thickens and leaves the sides of the pan.

4.     Take the thick mixture out and place in a dish and cover with cling film, allow to cool to the touch.

5.     Now 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.

6.     Using a cookie cutter (flower shape best) cut out two small shapes for each piece.

7.     On one cut out stick some silver or gold leaf to cover the surface. Using tiny cut outs, make holes on the other flower cut out and place this on top of the silver/gold leaf covered one.

8.     Dust with powdered pistachio and store in airtight container for 2-4 days.