Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Mix oil and confectioners’ sugar together in the mixer. Add eggs and beat on high for three minutes, until light and lemony.

Combine flour, baking powder, salt, and cardamom in a small bowl. Dissolve cocoa powder and coffee in water. Add dry ingredients and coffee mixture alternately to the mixing bowl until well combined.

Pour batter into a 9 x 13-inch (20- by 30-centimeter) baking pan lined with Gefen Parchment Paper. Place in oven and bake for 20–22 minutes or until a toothpick comes out dry. Do not overbake.

Let cool 10 minutes on a wire rack before cutting into squares.

Mix all glaze ingredients together in a bowl. Put in a bag and make a tiny hole in the corner with a toothpick. Drizzle all over the squares, going in all directions until they’re covered (or smear the glaze on in one smooth layer). This glaze dries pretty quickly, so sprinkle the nuts on right away so they adhere.