Dough
Heat the almond milk just to a simmer, then remove from the heat. Add saffron strands and let steep for at least 5 minutes. Meanwhile, in a large bowl mix the almond flour, shredded coconut, sugar, salt, and crushed cardamom. Add maple syrup and steeping mixture. Mix well to form a soft dough.
Assembly
Divide dough into equal portions and gently form into rough ball shapes. Flatten balls into discs approximately 4 inches wide using tortilla press or combination of hand pressing and rolling between parchment to even out.
To make “mini” cookies, roll out dough between two pieces of parchment, use small fluted cutter to cut cookies as close together as possible. Press scraps together and re-roll one time to cut more cookies.
For the topping, coarsely chop pistachios using 1 or 2 pulses in a food processor fitted with the standard blade, or gently crush using a bag and rolling pin. Mix chopped pistachios with rose petals and maple syrup.
Bake
Bake at 325°F for 10-12 minutes. Cookies will look slightly dry, but not be golden on top - check bottom of cookies for slight golden brown color if unsure of doneness. As soon as cookies are cool enough to handle, top with about a tablespoon of pistachio mixture and flatten topping into a circle that covers about half the cookie. Let topping “dry” and cookies cool completely before packaging.
