Mix the almond flour, butter, and sugar into a cream.
Little by little add the flour and salt.
Add the rose water, till you form a dough.
Shape the dough into a disc and leave cooling in fridge at least for an hour.
Get out the dough from the fridge and roll it out with thickness of 5 cm.
Cut out in shapes and place on baking paper.
Bake in preheated oven to 180˚ for about 10 minutes, till the cookies get golden edges.
Get out of the oven and let cool competely.
Melt the chocolate using a water bath and dip the cookies in half.
Spread on top dried rose petals and sliced almonds.