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1
Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses.
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2
Transfer to a large bowl.
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3
Put the walnuts in the food processor and pulse until mostly powdered.
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4
Add the walnuts to the almonds.
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5
Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine.
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6
Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
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7
Heat the oven to 325 degrees and line 2 baking sheets with parchment paper.
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8
Pour rose water or 1 cup of water in a small shallow bowl.
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9
Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls.
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10
Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly.
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11
Use your thumb to make a small indentation in the middle of each.
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12
Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint.
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13
Rotate the pans and continue baking for 10 more minutes or until golden and firm.
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14
Cool to room temperature on the baking sheets and serve or freeze.
