Gharaybeh (butter cookies)

Instructions

1. Beat the softened butter with the icing sugar until pale and creamy.
2. Add the egg yolk, orange blossom water and cardamom, then mix.
3. Add the flour, baking powder and salt, then knead briefly into a smooth dough.
4. Shape small balls about 2 cm across, then press a light dent into the centre with your thumb.
5. Place them on a tray lined with baking paper and put a pistachio in the centre of each.
6. Bake at 170 °C for 15 minutes, until barely golden.
7. Let them cool completely, then roll them in icing sugar.