In a food processor fitted with a metal blade, add ½ cup (70 grams) of the pistachios together with the cornflour. Blend until finely ground. Coarsely chop the remaining pistachios. Set aside until needed.

In a mixer’s bowl, cream the butter, sugars and salt, until light and fluffy. Add the egg and vanilla or orange blossom water. Beat until the ingredients are combined.

Add the flour and baking soda, the ground and coarsely chopped pistachios. Beat on slow speed until all ingredients are combined.

Line a baking pan with non-stick paper. Take about 1 tablespoon of the mixture and shape it into a walnut size ball. Roll each ball through the coarsely ground pistachios and place them on the baking sheet. Continue until you have rolled out the entire cookie mixture (I usually make 30 cookies).

Place cookies in the fridge for 1 hour. This will firm the butter and help the cookies to bake evenly.

Preheat the oven to 160° C, fan. Line the baking trays or cookie sheets with non-stick paper. Place the cookie balls on the baking trays about 5 cm (2 inches) apart. Bake the cookies for 15-17 minutes, until the edges are slightly browned.

Transfer the cookies to wire racks to cool.