Remove the cardamom seeds from the pods and grind them into powder.
Sieve the icing sugar in a bowl. Add the coconut oil and use a spatula to mix.
Pass the flour and gram flour through a sieve to remove any lumps. Add the sieved flour to the icing-coconut oil mix
Add a pinch of cardamom powder and gently mix it into a dough.
Divide the dough into ten equal portions. Quickly roll it into a ball and set it on a tray. This step has to be done quite quickly as the heat from your hands will melt the coconut oil, creating a very wet mix.
Once all the balls are ready on the tray, use your fingertip to press from the top to create an indention. Place half a pistachio into the indentation.
Refrigerate the dough balls for at least twenty minutes. Refrigeration helps the coconut oil set, preventing the biscuit from spreading too much during baking.
Preheat the oven to 150ºC. (Fan-assisted oven)
Bake the biscuits for 15 minutes or until pale golden. Another sign to know they have cooked is that you will see cracks in the biscuit.
Once cooked, remove the tray from the oven and leave to cool. Please don't be tempted to touch the biscuits; they will be very soft to the touch.