The main ingredient of the cookies are almonds, these are both in the dough and as toppings on the cookies
Grind saffron finely in a mortar and pour hot water over it. Leave covered for 10 minutes.
Beat butter with powdered sugar until creamy.
Add egg yolk, cardamom and continue mixing.
Add grated almonds with 2 tablespoons saffron extract to the batter.
Sift flour and salt finely, add to the dough by tablespoon and continue mixing.
Form a dough and let it rest for 30 minutes at room temperature.
Preheat oven to 150°.
Roll out dough between 2 sheets of baking paper with a pastry roller.
Cut out cookies with a cookie cutter.
Brush with saffron extract, place an almond in the center and decorate with some grated pistachios.
Bake in the oven for about 15 - 20 minutes. Let cool. For a pretty glaze, you can brush them with liquid honey.
The cookies will keep for 3 weeks in an airtight container.