Preheat the oven to 180° and line a baking tray with baking paper.

Separate the eggs, whisk the egg yolks with a mixer, and gradually add 50 g of sugar. Beat on high speed for at least 3 minutes until the mixture is creamy and has a light consistency.

Add the vanilla extract and continue beating.

In another bowl, beat the egg whites with a pinch of salt until they are firm.

Add the remaining 50 g of sugar and continue beating.

Sift the flour and baking powder and add them in very small portions only to the egg yolk and sugar mixture. Stir carefully with a spatula.

Add the whisked egg white and sugar mixture in small portions. Mix well and then carefully fold in the rest with the spatula. Do not stir too much to keep the batter light and airy.

Pour the batter into a piping bag and pipe onto the baking paper one blob at a time with a little space between them.

Dust lightly with powdered sugar and bake for 8-10 minutes.

Remove from the oven and leave to cool completely on a cake rack.

In the meantime, whip the cream with sugar, vanilla extract, and rose water until stiff.

Pour into a piping bag.

Pipe the cream onto one half of the cookie and top with the second cookie.

Sprinkle the chopped pistachios all around.

Dust with powdered sugar. (optional)