First grind 70 g of pistachios. The finer they are ground, the more the dough will take on a greenish color, which is quite desirable. Now finely chop the remaining 50 g of pistachios and set aside. They will be needed at the end to sprinkle on the pastry rolls.
Knead 250 g flour, 50 g cocoa powder, 100 g powdered sugar, 1 pinch of salt, 200 g soft butter and 1 egg into a smooth dough. Weigh the dough and divide it exactly into four parts. Knead each part again a little, flatten and wrap in cling film. Now place the dough packets in the refrigerator for at least 1 hour or, better, in the freezer for about ½ hour.
Mix 250 g flour, 70 g very finely ground pistachios, 100 g powdered sugar, 1 pinch of salt. Knead with 200 g softened butter and 1 egg to form a smooth dough. Weigh the dough and also divide it exactly into four pieces. Now form each piece of dough into 4 rolls about 20 cm long and wrap in cling film. Place the dough rolls in the refrigerator for at least 1 hour or, better, in the freezer for about ½ hour.
Take the first piece of the dark dough out of the refrigerator and roll it out as rectangular as possible. The thickness of the dough should be about 5 mm.
Brush the dough with a little water, place a pistachio roll on top and wrap the chocolate dough tightly over the green dough roll. Cut off the overhanging dough. Do the same with the other pieces of dough. Seal the 4 dough rolls tightly and wrap individually in plastic wrap and refrigerate.
This will take about 2 hours in the refrigerator, or about 1 hour in the freezer. After the chilling time, preheat the oven to 180 degrees (convection oven 160 degrees).
Cut each roll into slices about ½ cm thick and place on a baking tray lined with baking paper. Bake on the middle rack for about 10 – 15 minutes and let cool on a rack.
Melt the cake glaze and line the trays with baking paper again. Dip the cooled pastry slices into the glaze or if you like a little less chocolate, you can just brush half of the pastry slice with the glaze.
Place on the baking sheet.
Sprinkle the finely chopped pistachios on the cookies and let them dry.