In a large bowl, cream softened butter until light and fluffy.
Beat in honey, then egg yolks, and vanilla.
Stir in whole wheat pastry flour, unbleached white flour, and carob until well blended.
Chill dough for at least 1 hour.
Preheat oven to 375 °F.
Fit a cookie press with large plain tube.
Turn dough into press, and pipe cookies onto ungreased baking sheets, making each about 2 1/2 inches long.
Bake for 7 minutes, or until edges and bottom are delicately browned.
Do not overbrown.
Cool on wire racks.
If necessary to reuse baking sheets, they should be cooled first.
Place carob chips and 1 tablespoon butter in top of a small double boiler.
Set over simmering water, and stir until melted and well blended.
Dip end of each cookie into melted carob; then press pistachios into carob while it is still soft.
Cool on wire racks until firm.