Fig Pistachio Pinwheel Cookies

In a medium bowl, stir jam, orange zest, cardamom, cinnamon, and salt to combine. Mix in pistachios; set aside.

In a medium bowl, break up dough into small 1” pieces. Add flour and mix with a rubber spatula until incorporated.

Divide dough in half. Working one piece at a time, lightly flour dough and a 10" square piece of parchment. Roll dough on parchment to a 9" x 8" rectangle with a long side facing you, dusting with more flour as needed. Repeat with remaining dough on another piece of parchment.

Divide filling between rectangles and spread, leaving a 1/2" border on all sides. Starting with the long side nearest to you and using parchment as a guide, roll dough into a tight log, gently pressing as you go to keep spiral snug.

Wrap logs in parchment, then tightly wrap with plastic wrap. Refrigerate until firm, at least 2 hours and up to overnight.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Using a sharp serrated knife or chef’s knife and a gentle sawing motion, slice logs 1/4" thick. If any pieces tear, gently press back together with your fingers. Grease 2 parchment-lined baking sheets with cooking spray. Arrange cookies cut side down on prepared sheets, spacing 2" apart.

Bake cookies until edges are set and just starting to turn golden, 10 to 15 minutes. Let cool on baking sheets 10 minutes, then transfer to wire racks and let cool completely.