1. Preheat the oven to 350°F.
2. In a medium mixing bowl, whisk together the almond flour, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
3. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
4. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil.
5. Spray a 12-cavity doughnut pan with cooking oil.
6. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.”
7. Fill each mold three-quarters of the way.
8. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven.
10. Place the doughnuts on a wire rack and let them cool completely.

To make the glaze:

1. Whisk together powdered sugar, milk, and rosewater in a small bowl.
2. Add a drop or two of red food coloring for a baby pink shade.
3. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer.
4. Sprinkle with edible rose petals.
5. Allow the glaze to set before serving