Grind almonds into a fine powder using a food processor.

In a mixing bowl, combine the ground almonds, icing sugar, and cardamom. Gradually add rosewater and mix until a soft dough forms.

Spread white sugar on a plate.

Shape small pieces of dough into mulberries, roll them in the sugar, and insert a pistachio sliver as a stem.

Repeat until all the dough is used. Store in an airtight container.