Toast the Sliced Almonds (1/3 cup) in a pan over medium heat until golden.
In a medium bowl, add the almonds, Fine Sea Salt (1/2 teaspoon), Granulated Sugar (1/2 cup), Whole Wheat Pastry Flour (1 cup), Unbleached All-Purpose Flour (1 cup), and Edible Dried Rose Petals (1 tablespoon) and whisk together. Set aside.
In another medium bowl, beat together the Unsalted Butter (1 cup) and Rose Water (2 teaspoon) for about a minute, until smooth and creamy.
Add the flour mixture and mix until just combined.
Form the dough into a round flat disc, and cover with plastic wrap. Place it in the refrigerator for at least an hour or up to overnight.
Preheat your oven to 350 degrees F (180 degrees C), and place oven racks in the top and bottom thirds of the oven. Line Baking sheets with parchment paper. Remove dough from plastic wrap and place on a lightly floured surface.
Roll the dough out to 1/4-inch thick.
Stamp into your desired shapes. Collect the dough scraps and roll out as well.
Place the cookies on the prepared baking sheets at least an inch apart from another.
Sprinkle cookies individually with additional rose petals and Raw Cane Sugar (to taste).
Bake cookies until golden around the edges, about 13 to 15 minutes. Rotate pans halfway through.
When done, transfer to a baking rack to cool completely. Store in an airtight jar and enjoy!