In a mixer bowl with a guitar whisk or in a food processor, place cold cubed butter, flour, powdered sugar, and salt, and mix until crumbly without any butter lumps (similar to couscous).

Add the egg yolks and mix again until you achieve a uniform dough. If the dough doesn't come together, you can add a tablespoon of water.

Wrap the dough and place it in the refrigerator until the filling is ready.

In a food processor, combine pistachios, melted white chocolate, pistachio flour, and salt, and mix until you achieve a smooth mixture.

Take the dough out of the refrigerator and divide it into 2 parts. Roll each piece between 2 parchment papers to a thickness of 2.5 mm.

Spread about half of the filling quantity onto each piece of dough, roll tightly into long rolls, and place them in the freezer for about 45 minutes or until completely frozen.

Remove the rolls from the freezer and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 340C (170C) on turbo bake for about 25 minutes or until the dough takes on a slightly golden color, but not too much.

Remove from the oven and allow them to cool completely.

Optionally, dust with powdered sugar or coat after completely cooling the rolls in the freezer.

Melt white chocolate and oil in pulses in the microwave, then add crushed pistachios and mix.

Place the rolls on a wire rack with parchment paper underneath, and coat them with the melted chocolate mixture. Sprinkle with the remaining crushed pistachios and place in the freezer for about 30 minutes, just until the chocolate hardens.

Remove from the freezer and slice into equal-sized pieces. Enjoy!