Preheat the oven to 300 degrees.

Toss the flour, sugar, cocoa powder, cardamom, and salt into a food processor. Pulse to combine.

Add in the butter and vanilla. Pulse until the mixture clumps together to form a dough.

On a lightly floured surface, roll out the dough till it’s 1/4 inch thick.

Using a pairing knife, cut into 1 inch squares.

Lay out the squares about 1/2 inch apart on a baking sheet lined with parchment (I needed two baking sheets).

Bake until the cookies are firm to the touch. About 20 to 25 minutes. Make sure to rotate the sheets about half way.

Cool the cookies on a wire rack.

While the cookies cool, crush the candied rose petals into small pieces.

When the cookies are completely cool, heat about a cup of water in a pan till it simmers. Do not let it boil. Place a bowl over the pan, making sure that it does not touch the water and add in the chocolate. Stir until it melts.

Drizzle the chocolate over the cooled cookies and quickly sprinkle the crushed rose petals over the cookies. The petals will stick to the melted chocolate and set in place as the chocolate sets.

Remove the green parts of the rose bud and crush the petals with your fingers. You will end up with differently sized flakes of petal.

In a medium bowl, whisk the egg white until it foams up and looks like bubble bath.

Toss the sugar into a zip top sandwich bag. Add the food coloring if you’re using it. It’ll give you the pretty pink color. Zip the top and shake around until the color is evenly pink.

Add in the petals to the bag. Shake.

Add in the egg white. Seal the bag and mash it about gently until the egg white and sugar are well combined. If the mixture looks really runny, add in more sugar a tablespoon at a time.

Snip one corner of the bag and pipe dots onto a baking sheet lined with parchment.

Let the candied rose petal dots sit in a cool dry place overnight to dry.