Preheat the oven to 325°F (163°F) and line a baking sheet with parchment paper. In a medium bowl, add the butter, powdered sugar, turmeric, cardamom, and salt, and whisk until well combined. Add the vanilla and almond meal and mix for 1 minute. Fold in the flour until you have a smooth cookie dough. Take 2 tablespoons (30 g) of dough, roll it into a smooth ball and place on a parchment-lined baking pan, placing each cookie 2 inches (5 cm) apart. Repeat until you have used up all of the dough. Place the baking sheet into the freezer for 10 minutes. Bake the cookies for 20-25 minutes or until the bottoms are just golden brown. Cool completely on a rack. Make the icing by adding the milk and saffron to a small bowl and mix it well. Set it aside for 5 minutes. In a small bowl, add powdered sugar and the saffron milk and mix until you have a smooth icing. Dip the top of each cooled cookie into the icing and place it on a tray. Top with edible flowers and wait for 10-15 for the icing to set before serving.