• 2 tablespoons unsalted butter, melted and divided, plus more (or nonstick cooking spray) for the pan
• ½ cup raw pistachios
• ¼ cup granulated sugar
• ¼ teaspoon ground cardamom
• Pinch kosher salt
• ¼ cup crumbled halvah (optional)
• 1½ pounds pizza dough, room temperature

Glaze:

• ½ cup confectioners’ sugar, sifted
• 1½ teaspoons water
• ¼ teaspoon almond extract
• Finely chopped pistachios, for garnish

1. Coat a 9-inch round baking pan with the butter or cooking spray; reserve.
2. Put the pistachios, sugar, cardamom, and salt into a food processor or mini chopper. Pulse a few times to break up, andthen process until finely ground. Add the halvah, if using, and pulse to combine. Reserve.
3. Stretch or roll the dough out to a large rectangle, about 13 x 10 inches. Brush about 1½ tablespoons of the butter over the dough and then sprinkle the pistachio mixture over the top, pressing into the dough a bit to help keep it in place. Starting with the long edge, tightly roll the dough into a log, stretching the dough and pulling over the rounded edge as much as possible. Once the log is formed, press in the ends to make even and then using a bench scraper or sharp knife cut the log into 12 even pieces. Arrange the pieces, cut side up, in the baking pan.
4. Preheat the air fryer on Bake set to 350°F for 20 minutes. Press Start/Stop. Once preheated, place the pan in the basket. Select Toss Reminder. When the Toss Reminder sounds, carefully pull the basket out and brush the rolls with the remaining butter.
5. While the rolls finish baking, prepare the glaze. Put the confectioners’ sugar in a small mixing bowl. Whisk in the water and extract until the glaze is smooth and spreadable.
6. When the rolls are finished, remove the pan from the basket. Coat the rolls evenly with the glaze. Serve warm.