Pistachio Palmiers

Directions

1. 1
   Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times.
2. 2
   Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Wrap folded dough in plastic wrap; freeze 20 minutes.
3. 3
   Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Wrap folded dough in plastic wrap; refrigerate overnight.
4. 4
   Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll one half of the dough into a 12x10-in. rectangle. Brush with half of the butter mixture; sprinkle with half of each of the following: sugar mixture and pistachios.
5. 5
   Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice.
6. 6
   Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined
7. 7
   . Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.