Combine the rice flour, baking powder, sugar and cardamom in a bowl and whisk well. You may also seive the ingredients into the bowl.

Whisk the oil, rose water and egg yolks together and pour over the dry ingredients. Fold in till moist.

Beat the egg whites in a neat bowl till stiff. Add half the egg whites into the batter and fold in. Add the remaining and fold in till well combined.

Cover the bowl with cling film and keep in the fridge for at least 4 hours, or if possible, overnight.

Preheat oven to 180 degrees. Keep a baking tray ready with parchment paper.

Pinch out small balls from the dough and flatten up. Keep on the tray. You can keep these close to each other since they don't spread out much.

Complete with the full dough.

Sprinkle crushed pistachios on top and slightly press them.

Bake for 18 to 22 minutes, till sides are done. The color of the cookie should remain white.

Cool on a wire rack completely before transferring into an air tight container. Use within a week.