Step 1

Place the pistachios in a food processor and blend until finely ground. Scrape down the sides as needed to keep the mixture uniform.

Step 2

Once a chunky paste has formed, add the salt and half of the oil. Continue processing, drizzling in more oil as needed to reach a smooth, spreadable consistency.

Step 3

Keep blending for 5-10 minutes, scraping down as needed, until you have a smooth, thick paste.

Step 1

Grind the roasted pistachios in a food processor until they reach a fine flour-like consistency. Set aside.

Step 2

Melt the butter and let it cool slightly.

Step 3

In a large bowl, whisk together the melted butter, sugar, pistachio paste, and oil until smooth and well combined.

Step 4

Crack the eggs into the wet mixture, whisking well until fully combined.

Step 5

Add the ground pistachios, flour, cardamom powder, baking powder, and baking soda to the wet ingredients.

Step 6

Gently fold the dry ingredients into the wet mixture, stirring until just combined.

Step 7

Pour the batter into three greased and lined 6-inch (15 cm) cake pan.

Step 8

Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 1

In a small bowl, sprinkle the gelatin powder over the water and let it sit for a few minutes until it blooms (absorbs the water and thickens).

Step 2

Zest and juice the lemons, setting aside the 1 tablespoon of zest and about ½ cup of juice.

Step 3

In a medium saucepan, combine lemon juice, lemon zest, sugar, eggs, and salt. Whisk together until smooth.

Step 4

Place the saucepan over medium heat, stirring constantly with a spatula until the mixture thickens and coats the back of the spatula, about 5–7 minutes. Avoid boiling to prevent curdling.

Step 5

Remove the saucepan from heat and add the bloomed gelatin. Use an immersion blender to blend until the gelatin is fully dissolved. Then, add the cold butter cubes a few pieces at a time, blending with the immersion blender after each addition until smooth and fully emulsified.

Step 6

Refrigerate for at least 1 hour before use.

Step 1

Combine the flour, cornstarch, sugar, and salt in a medium bowl. Stir int he melted butter until the mixture starts to form small clusters. Spread the clusters on a parchment-lined baking sheet. Bake for 20 minutes. Cool completely.

Step 2

Crumble the larger crumbs so that all of them are less than ½-inch in size. Pour the white chocolate, crushed pistachios, and optional cardamon over the mixture and toss to combine.

Step 1

Combine the butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2-3 minutes or until light and fluffy.

Step 2

Add in the pistachio paste and salt. Mix on low speed for 30 seconds and then increase to medium-high and beat for 2 minutes. Scrape down the sides of the bowl. Use immediately.

Step 1

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