Using a food processor, grind the almonds into a fine powder. In a bowl, mix the ground almonds, icing sugar, ground cardamom and rosewater. Using your hands, combine until you get soft dough.
Spread the white sugar on a plate.
Take a small piece of dough and shape into white mulberries and roll each in white sugar. Then insert a sliver of pistachio as a stem.
Arrange on a serving platter and serve with a cup of black tea. Store covered.