Ingredients:

60 g pistachios
60 g slivered almonds
100 g salt-free butter
100 g tahini
100 g castor sugar
100 g icing sugar
40 g honey
80 g plain flour
80 g cornflour
40 g almond meal
1 tsp cardamom powder
1⁄2 tsp baking powder
1⁄4 tsp salt (or use sea salt sprinkled on top)

Method:

If adding nuts to the mixture, roast them first for 5 minutes in a low oven, approximately 160
degrees Celsius.
Beat butter, tahini, and sugars together well.
Add honey, flours, almond meal, cardamom, baking powder and salt; mix to combine.
Add nuts to the mixture or use them to decorate.
Roll dessertspoonful of the mixture, and press flat onto a baking tray lined with baking paper.
Option: Instead of adding salt to the mixture, sprinkle sparingly with sea salt on top.
Bake in a moderate fan oven for 12 minutes, approximately 175 degrees Celsius.

Alternative Measurement

1/3 cup pistachios
1⁄4 cup slivered almonds
1⁄2 cup salt-free butter
1⁄2 cup tahini
1⁄2 cup castor sugar
1⁄2 cup icing sugar
2 Tbs honey
1⁄2 cup plain flour
3⁄4 cup cornflour
1⁄4 cup almond meal
1 tsp cardamom powder
1⁄2 tsp baking powder
1⁄4 tsp salt (or use sea salt sprinkled on top)

This recipe has provided by Dr. Samantha Pillay

Samantha finished school at age 16 years and commenced studying medicine at The University of Adelaide. Driven to take on challenges, despite physical limitations from congenital hip dysplasia, she became the first woman in South Australia to complete the adult Urological Surgical training program.