Heat oven to 350 degrees.

In a mixing bowl combine almond flour, matcha powder, cardamom, salt and baking soda.

Then mix in melted ghee and honey until fully combined and dough forms. Note: recommend tasting dough at this point for sweetness. If you prefer it to be sweeter add a little more honey.

Take 1 tbsp of cookie dough and use clean hands to roll into a ball and then slightly flatten with palms of hands. Place onto a lined baking sheet. Repeat with rest of dough.

Use a butter knife to lightly score the tops of each cookie dough ball in the shape of an X. Don’t cut all the way through!

Bake for 8-10 minutes. The bottoms will just start to turn golden brown.

Once finished, gently press crushed pistachios in the center of the X on each cookie. Let cookies cool on the baking sheet.

Once fully cooled, dust with powdered erythritol or powdered sugar.

Serve room temperature and store in an air tight container for up to a week. Enjoy!