1. Cream the butter and sugar.
Beat the softened butter and brown sugar together until creamy.

2. Add the egg.
Beat in the egg until fully incorporated, scraping down the bowl as needed.

3. Add the dry ingredients.
Combine the flour, cinnamon, and baking powder. Gradually add to the butter mixture and mix just until a dough forms.

4. Chill the dough.
Cover the dough and refrigerate for 1 hour.

5. Roll the dough.
Preheat the oven to 180°C / 356°F. Roll the chilled dough to approximately 5 mm thick.

6. Cut the cookies.
Cut with a cookie cutter and transfer to a parchment-lined baking sheet. Gently reroll the scraps and continue cutting.

7. Add the nuts.
Combine the chopped walnuts, almonds, cashews, and pistachios. Place some in the center of each cookie and gently press the nuts into the dough.

8. Bake.
Bake at 180°C / 356°F for approximately 15 minutes. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

9. Finish with honey.
Once cooled, lightly drizzle or spread honey over each cookie.