Preheat the oven to 350℉. Coat the molds of a mini cheesecake pan with olive oil. 

Place the dry ingredients in a bowl and mix to combine. Stir in the frothed egg whites. Stir in the olive oil, vanilla extract, and almond extract. 

Use a small cookie scoop or spoon to divide the batter between the 12 molds. 

Bake for 15 minutes or until firm and slightly golden. 

Unmold while hot by flipping the mini cheesecake mold upside down toward a parchment lined wire rack. You might need to loosen the edges slightly by running a toothpick along the inside seam. The circle bottoms of the cheesecake tins might want to stick to your cakes. Just pry them off with your fingernail. (The cakes will seem small and dense. That’s okay.)

To make the rose glaze, simply whisk the powdered sugar with milk and rose extract.

To assemble, roll the tops and sides of the cakes in the glaze and set them to dry on a wire rack with parchment underneath to catch the drips. Top each cake with dried rose petals and finely chopped pistachio.