In a large mixing bowl, combine all-purpose flour, salt, and warm spices. Chop cold unsalted butter into small pieces and toss into the flour mixture, coating thoroughly. Cut the butter into the flour until large pea-sized pieces remain. Add ice water and mix gently until the dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Remove the dough from the fridge and roll it out on a floured surface to about ½-inch thickness. Fold the dough into thirds like a letter, wrap again, and chill for another 30 minutes. Repeat this rolling and folding process four times.

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Roll out half of your chilled spiced puff pastry until about ¼ inch thick. Sprinkle granulated sugar on both sides, then tightly roll the dough into a log shape from both ends towards the center. Chill for 15 minutes.

Slice the log into ½-inch-thick pieces. Coat each side in sugar, ensuring they are well coated. Arrange on the prepared baking sheets.

Bake the spiced palmiers for 10-12 minutes until golden brown and crisp on the bottom. Flip each palmier and continue baking for an additional 12-15 minutes.

Once baked, allow the spiced palmiers to cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.