• For the Cookie
  • 2 cups  - unbleached all-purpose flour
  • 1 teaspoon  - orange zest
  • 1/2 teaspoon  - ground cardamom
  • 1/4 teaspoon - salt
  • 1 cup - unsalted butter, room temperature
  • 3/4 cup - honey
  • 2 large - eggs, room temperature
  • 1 teaspoon  - pure vanilla extract
  • For the filling and syrup
  • 1/2 cup  - pistachios, chopped
  • 1/2 cup - honey
  • 3 tablespoons - water
  • 2 teaspoon  - orange juice
  • 4 - green cardamom pods, crushed
  • 1 - cinnamon stick


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.