Toot

Step 1: Rub the 9 oz ground almonds, 5 ½ oz icing sugar and ½ tsp ground cardamom together in a bowl with your fingertips until evenly mixed and free of lumps.

Step 2: Add the 4 tbsp rosewater a tablespoon at a time, kneading lightly, until the mixture comes together into a smooth paste that holds its shape when squeezed and doesn't stick to your hands. Common mistake: kneading too long; the almonds release oil and the paste turns greasy.

Step 3: Take 10 g pieces (a heaped teaspoon) and roll each into a ball, then into a short oval with one end a little narrower, like a mulberry.

Step 4: Roll each one in the 2 ⅞ oz granulated sugar so it is evenly coated, then press the back of a small knife lightly over the surface to make the bumpy mulberry pattern if you like.

Step 5: Push a sliver of 30 pistachio slivers into the wider end of each as a stalk. Leave to firm up on a tray for 1 hour, uncovered. They are ready when they hold their shape when lifted. Keep in an airtight box for 2 weeks.