In a food processor, combine the powdered sugar, pistachios, and cardamom, and pulse to form a coarse meal. Add the rose petals and pulse a few times, until the petals are broken down slightly but you can still see shreds of pink. Transfer to a sealed jar until ready to use.
Place the almond butter, almond flour, dates, rose water, and salt in the food processor and pulse until the mixture is smooth, scraping down the sides with a spatula as needed. Add the California Figs and pulse a few times until they’re just broken down but the mixture still has a firm, springy texture. Transfer to a clean work surface.
Divide the fig dough into two equal size balls. With lightly oiled hands, roll each ball into a compact log 7” long by 1” in diameter. Chill the logs in the refrigerator for at least 2 hours, or ideally overnight, before slicing.
Spread the coating in a rimmed dish. Using a serrated knife, slice the logs into ¼-inch thick coins. Working in batches, toss the coins in the coating until they are completely covered on both sides.
Arrange the coins on a platter. Coarsely chop a spoonful of the extra pistachios and sprinkle them on top. Take a generous pinch of the extra rose petals and crush them in your palms over the platter. Serve with hot black tea.
Store the coins in a parchment-lined cookie tin along with any extra coating, so you can quickly touch them up before serving.