Roast the pistachios and pumpkin seeds (for the biscuits and the topping). Make the pistachios and pumpkin seeds for the biscuits to flour in a nut meal. Cut the butter in small pieces then put all ingredients together and make a nice dough. Store it for 2 hours in the fridge.
Preheat the oven to 180 degrees.
Roll the dough finely and cut out triangles shapes. Put the biscuits for 6 minutes in the oven. Let them cool down.
For the topping chuck the pistachios and seeds into small chunks. Do the same with the roses, then mix all together. For the chocolate melt the cocoa butter and add then the cashew butter, matcha powder, agave syrup and lemon zests. Let it cool down a bit.
Now dip the biscuits on one side in chocolate and sprinkle the crunchy chunks on top. Let all rest till the chocolate is hard. Now you can put it in a box, store it in a cool place.