First things first: preheat your oven to 200°C (390°F). This initial heat will help roast the almonds perfectly without burning them, giving you that golden nutty flavor.

Grab your chopped almonds or almond slivers and place them on a baking tray. A sprinkle of water over them will help the roasting process. Bake for about 7-8 minutes until they turn golden brown. Keep an eye on them! You want deliciously roasted, not charred almonds. Once they are done, set them aside to cool, or place them in the fridge to speed up the cooling process.

Take your raw almonds or pistachios and pop them into the blender. Blend them until they reach a fine powder consistency. The nutty flavor will really come through in your cookies!

In a food processor, combine the cold butter and icing sugar. Blend them together for about 10 seconds until they are well combined. Next, add the powdered almonds, rosewater, vanilla extract, and a pinch of salt. Mix this combination for 10-20 seconds until it’s smooth. Finally, add in the baking powder and flour, blending for another 10-15 seconds. Don't stress over the lumps; these cookies are meant to be on the rough and crumbly side.

Transfer your dough mixture to a large bowl and gently fold in those beautifully roasted almonds. Be cautious to keep the dough light; we don’t want it turning into a melty mess.

Now, lower the oven temperature to 170°C (340°F). Line two baking trays with parchment paper. Take your dough and roll out one tablespoon (about 30 grams) at a time into small balls. Place them on the baking tray and gently press down in the center with your finger to create a little dimple.

Before baking, place the trays in the fridge for about five minutes. This step helps maintain the cookie’s shape while baking.

Place your trays in the oven on the second and fourth racks. Bake for approximately 15-20 minutes, until they are lightly golden but not browned. You want them cooked through but still soft; be careful not to overdo it!

Once the cookies are baked, let them cool on the tray for a few minutes. Handle them with care; they will be fragile while warm. Once they’ve firmed up a bit, transfer them to a wire rack to cool completely. After cooling, spray a light mist of rosewater over them and then generously dust with icing sugar.