In a medium bowl, whisk flour, baking powder, and salt. Set aside.

In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.

Gradually add the flour mixture to the wet ingredients, stirring until dough forms.

Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.

Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Roll out half the chilled dough on a floured surface to ⅛-inch thickness.

Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.

Put 1 teaspoon of pistachio spread in the center of each circle.

Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.

Transfer the shaped cookies into the fridge for 30 minutes before baking.

Bake for 15-18 minutes until golden.

Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.