Ingredients1 cup gluten-free all-purpose flour, sifted, spooned into measuring cup and leveled-off1 cup almond flour, spooned into measuring cup and leveled-off1/3 tsp. baking soda1 tsp. ground cardamom1/3 tsp. salt1/2 cup coconut sugar1/3 cup Flora Hydro-Therm Almond Oil2 large egg whites1/2 tsp. rose water½ cup pistachios, chopped – additional for topping, if desired½ cup almonds, chopped – additional for topping, if desiredTopping1/3 cup powdered sugar, sifted1/4 tsp. Red Beet Crystals, no lumpsDrizzle of waterDried rose budsInstructionsSet racks in the middle of the oven and preheat to 350°F.Line two baking sheets with parchment paper.Combine flours, baking soda, spice, and salt in a medium bowl; mix well.In the deep bowl of a mixer fitted with paddle attachment, cream oil, and sugarScrape down the sides of the bowl with a spatula, then add egg whites and rose water; mix well.Mix dry and wet ingredients together slowly to combine. Stir in nuts.Shape dough into 1-inch balls or hearts, then place on sheets about 2 inches apart.Bake for 12-16 minutes or until lightly browned. Rotate sheets halfway through cooking.Cool cookies 2 minutes on baking sheets, then transfer to wire rack to cool completely.For frosting: Mix icing sugar and water to get the right consistencyAdd a small amount of Red Beet Crystals until the desired color is achieved.Drizzle frosting over cooled cookies, sprinkle chopped nuts (if desired), and decorate with roses.Store in an airtight container until serving.