1. Add the honey, tahini, and vanilla extract to a microwave-safe bowl and heat up in the microwave on high for about 20 seconds. Mix and heat up again in the microwave, and mix once more. Repeat until the mixture is well combined and smooth. Set aside. Add the ground almonds, baking powder, and salt to a large bowl and mix until well combined. Add the tahini mixture to the bowl and mix until combined. Place in the fridge for about 10 minutes.

2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Chop the pistachios and set aside. Form 12 balls out of the dough and flatten a bit, place them on the prepared baking sheet and sprinkle with the chopped pistachios (press a bit into the dough so they won’t fall off). Bake the cookies for about 8-10 minutes. They should have a nice golden color. Take them out of the oven and let them cool down on the baking sheet.