Prepare The Pistachio Nuts And Walnuts (For Filling and Pistachio Topping)

• Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
• Line a baking tray with a baking sheet.
• Scatter 1 1/2 cups of raw and natural pistachio nuts (without shell) on one side of the baking sheet.
• On the other side of the baking sheet scatter 1 cup of shelled raw and natural walnuts.
  
• Bake for 15 minutes. Set aside and let cool.
• In a food processor coarsely chop the baked pistachio nuts. Set aside.
  
• Afterward, coarsely chop the walnuts. Set aside.
  

Higher the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).

Prepare The Filling

• Gather the filling ingredients.
  
• Whisk the blanched almond butter, honey, vanilla, fresh orange juice and rind in an electric mixer until well blended.
• Gradually add the dry ingredients and whisk until well blended.
• Add 1 cup of the prebaked and chopped walnuts and 1 cup of the prebaked and chopped pistachio nuts and mix into the filling. The ½ cup of chopped pistachio that is left will be used for sprinkling on the cookie tops.
• Divide the filling into four parts. Set aside.
  

Prepare The Dough

• Gather the dough ingredients.
  
• Whisk the egg, and blanched almond butter in an electric mixer until well blended.
• Add the honey, vanilla, fresh orange juice and rind and continue to whisk for another minute.
• Gradually add the other ingredients and whisk until well blended.
• Form a ball from the dough.
  
• Divide it into four parts.
  

Create The Cookies

• Line three baking trays with baking sheets.
• Create an oblong shape with one part of the dough and place it between two baking sheets.
  
• Flatten the dough with a rolling pin forming a long oval shape.
  
• The dough should be thin, about 1/8-inch thick – 1/3 centimeter thick.
• Carefully peel away the top baking sheet.
• Create a long roll with one part of the filling and place it in the middle of the rectangle lengthwise.
  
• Fold the lower part of the dough to the middle of the roll made from the filling.
  
• Fold the upper part of the dough to the middle of the roll and close it lengthwise.
  
• Turn the roll to the other side so that the smooth side is turned upward.
• Cut the roll diagonally, 1 inch – 2.5-centimeter slices, with a crinkle cutter.
  
• Place the pieces on the lined baking tray. Leave space between the cookies since they will expand in baking.
• Repeat this process for each of the three remaining parts of the dough and filling, until all the cookies are formed and placed in the baking trays.
• Bake each tray separately for 12 minutes and let cool.

Prepare The Syrup

• While the cookies are baking, prepare the syrup.
• Gather the syrup ingredients.
  
• Place the ingredients into a small pot and bring to a boil. Simmer for 5 minutes. Let cool

Coat And Decorate The Cookies

• Brush the pre-prepared syrup on all the baked and cooled cookie tops.
  
• If there is syrup left, brush the tops again.
• Sprinkle the coarsely chopped baked pistachio nuts that were set aside on each cookie.