30-Minute Afghan Almond Flour Cakes

Inspired by traditional Afghan khajoor and kolcha-e-bodom, these delicate almond flour cakes are infused with fragrant green cardamom and topped with toasted pistachios. They offer a perfect balance of nutty heartiness and floral aroma characteristic of a Kabul tea house.

• 2 cups blanched almond flour
• 1/2 cup sugar
• 1 teaspoon ground green cardamom
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons melted ghee
• 1 tablespoon rose water
• 2 tablespoons slivered pistachios
• 1 teaspoon honey for brushing