Heat your oven to 350 degrees and grease a 24 cup mini muffin tin
In a medium mixing bowl combine the flour, orange zest, cardamom and salt.
In the bowl of your stand mixer with the paddle attachment, cream the butter and honey for about 1-2 minutes. The mix will look a little curdled at this point and that’s fine, scrape down the sides.
Beat in the eggs, then the vanilla.
Mix in the flour in two parts.
Using a cookie scoop, scoop the dough into the prepared muffin tin and bake for 10 minutes.
Remove from the oven, let sit for about 3-4 minutes before using a dowel to carefully press down in the center of each cookie to make a well.
Let the cookies cool for about 15 minutes in the tin before removing to a cooling rack to cool completely.
Once the cookies are cool prepare the syrup.
In a small saucepan over medium heat combine the honey. water, orange juice, cardamom pods and cinnamon stick. Bring to a simmer and remove from the heat.
Drizzle a small amount in the bottom of each cookie cup and then fill with the chopped pistachios. Drizzle more syrup on top of the filled cookie cups.
* If you have any syrup remaining, save for another use.
Serve immediately or store in an airtight container for up to 1 week.