Preheat your oven to 400°F (200°C) and line a jelly roll pan with parchment paper.

In a bowl, beat together the almond flour, pistachio flour, powdered sugar, and whole eggs until the mixture is thick and pale.

In a separate bowl, whip the egg whites with granulated sugar until you reach stiff peaks.

Fold the whipped egg whites into the almond mixture. Gently fold in the all-purpose flour and then the melted butter.

Spread the batter thinly in the prepared pan and bake for 8-10 minutes until just set. Allow it to cool and then cut into three equal rectangles.

For the buttercream, beat the softened unsalted butter until creamy. Gradually add powdered sugar and mix in the pistachio paste and rose water or cardamom if you choose to use it.

To make the ganache, heat the heavy cream until it’s steaming, pour it over the chopped dark chocolate, and whisk until smooth. Let it cool until it’s spreadable.

To prepare the syrup, dissolve the sugar and cocoa in the hot espresso. Allow it to cool completely.

Assemble the cake by placing one joconde layer down, brushing it with syrup, and spreading a thin layer of pistachio buttercream.

Add the second joconde layer, brush this with syrup, and spread the chocolate ganache on top.

Place the final joconde layer, brush it with syrup, and spread a thin layer of buttercream on top.

Chill the assembled cake for 30 minutes.

For the glaze, melt the remaining dark chocolate with the butter, then pour the glaze over the chilled cake, smoothing it out quickly.

Garnish with chopped pistachios and edible gold leaf.

Refrigerate for at least four hours before slicing into elegant rectangles.