Start by making the candied nuts, if using. Recipe below.

While the konafa is still semi-frozen, break it between your hands to crumble into small pieces. Konafa shreds easiest when semi-frozen.

In a large pan (the larger the better) over medium heat, melt the butter. Add in the shredded konafa and stir well until evenly coated with the butter. Sauté the konafa in the butter, stirring constantly, being careful not to get any burn marks, until the konafa is evenly golden brown in color and is very crunchy; about 10 minutes. Transfer the konafa crumbs to a bowl and allow to cool completely before using.

Grate 1 (90g) bar of chocolate and set aside. In a microwave safe bowl, break the remaining 3 (90g) bars into squares and microwave in 30 second intervals, stopping and stirring in between until mostly melted. Continue to stir the chocolate until it has completely melted and very smooth. Stir in reserved grated chocolate until fully melted. (This process of melting ¾ the amount of chocolate first and then adding in the remaining grated ¼, is a quick way to temper the chocolate, which allows it to set properly without melting to the touch; its optional here but highly recommended).

Pour the melted chocolate over the cooled konafa crumbs and mix until evenly blended. Stir in the candied nuts (if using).

Using a 3 tablespoon-measure ice cream scoop, scoop out the chocolate konafa mixture onto a parchment or silicon mate-lined baking sheet, forming 16 equal scoops.

Using the bottom of a cup, press gently over the chocolate konafa scoops to flatten.

Using a piping bag or plastic bag with the tip snipped off, drizzle the remaining 2 (24g) melted chocolate over the flattened cookies. Sprinkle the chopped pistachios over one side of the cookies and press lightly to adhere.

Refrigerate until the cookies have set and firmed up; 30 to 45 minutes. Peel the cookies off of the parchment/silicon mat and serve slightly cold or at room temperature. Leftovers stored in an airtight container at room temperature will keep well for about 4 days and in the fridge for about a week.

In a medium light-colored skillet, combine together the sugar and water. Bring them to a simmer over medium-high, swirling the pan to dissolve the sugar (avoid whisking). Allow the mixture to boil without whisking, just swirling the skillet occasionally, until it reaches an amber color.

Remove the saucepan from the heat and immediately add in the pistachio and almonds. Using a rubber spatula, stir them together to evenly coat the nuts.

Transfer the candied nuts to a silicon mat or parchment paper and spread into an even layer. Allow to cool completely, then break it up into small pieces with your hands, or put in a plastic bag and smash it with a rolling pin.