Preheat oven to 350 degrees Fahrenheit.

Combine all the cookie ingredients and mix until a dough forms.

Divide the dough into five pieces. Take one piece and roll it out on baking paper to about one inch thick. Use a round plate that is approximately 8 inches in diameter to cut out evenly sized large cookies.

Place two cookies on a baking sheet and bake for 15 minutes. Repeat this process with the remaining dough.

Beat the heavy cream until stiff.

Add the remaining ingredients and mix on low speed until just combined. Transfer the mixture into a piping bag.

Bake the kataifi dough at 350 degrees Fahrenheit for 10-15 minutes or until it is

slightly golden.

Melt the chocolate and heavy cream in a double boiler over low heat.

Once fully melted, remove from heat and add honey. Mix well and let it cool completely before applying.

Melt the chocolate and spread it onto baking paper.

Sprinkle with pistachios and kataifi. Let it harden in the freezer, then cut or break into bark.

Start by piping the cream on top of four cookies. Sprinkle generously with roasted kataifi and crushed pistachios.

Freeze for 30 minutes (this extra step helps achieve perfect layers).

Stack the cookies and top with a plain cookie. Pour the glaze over the cake and add the chocolate barks on top. Freeze again to set before slicing.