准备

• Remove the dough from the refrigerator and square off the dough by pressing the round edge on the counter four times. If necessary, let the dough sit at room temperature until pliable enough to roll. Mix the sugar with the cardamom. Transfer 1 tablespoon of the sugar mixture to a small cup and mix in the salt. Set aside.
• Sprinkle the work surface liberally with some of the remaining cardamom sugar. Set the dough on the sugared surface and sprinkle it with more of the sugar. Turn the dough frequently and resugar it and the work surface liberally as you roll the dough into a 24×8-inch rectangle that’s less than 1/8 inch thick. Use the sugar generously to prevent sticking and to ensure that the cookies will caramelize properly in the oven. Trim the edges of the rectangle evenly.
• Mark the center of the dough with a small indentation. Starting at one short edge, fold about 2-1/2 inches of dough almost one-third of the distance to the center mark. Without stretching or pulling, loosely fold the dough over two more times, leaving a scant 1/4-inch space at the center mark. Likewise, fold the other end of the dough toward the center three times, leaving a tiny space at the center. The dough should now resemble a long, narrow open book. Fold one side of the dough over the other side, as if closing the book. You should have an eight-layer strip of dough about 2-1/2 inches wide and 8 inches long.

  
  在棕榈面团的两侧折叠了三遍后，您应该在两侧之间有1/4英寸的间隙，然后将一侧折叠在另一侧，就好像关闭书一样。

• 在面团的下方和顶部撒上剩余的豆蔻糖。从面团的一端轻轻滚动到另一端，以压缩层，并将条带长至约9英寸。将面团松散地包裹在蜡纸上（不是保鲜膜，这可能会导致面团外部形成水分并溶解糖）。冷藏面团至少30分钟或最多4小时。
• 位于烤箱上部和下三分之一中的架子，并将烤箱加热至375°F。从冰箱中取出面团，将其拆开，然后用锋利的刀将末端均匀地修剪。切开1/3英寸的切片（我以1英寸的间隔标记面团，并从每英寸处切三片），然后将它们排列在两个未润湿或衬里的饼干板上1-1/2英寸。烘烤，直到侧面是金黄色的，8到10分钟，将锅从顶部到底到前后旋转，大约在烘烤的一半。
• Remove the pans from the oven and turn the cookies over. Sprinkle each one with a pinch or two of the reserved salted sugar mixture. Return the sheets to the oven until the cookies are deep golden brown, another 3 to 5 minutes. Rotate the pans and watch the cookies carefully at this stage to prevent burning. If the cookies brown at different rates, remove the dark ones and let the lighter ones continue to bake. Transfer the cookies to a rack and let cool completely. Store airtight.