Preheat the oven to 330 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Blend the pistachios in a food processor until they are chopped into fine pieces and resemble close to the same coarseness as almond flour.

Transfer the almond flour, ground pistachios, tapioca flour, granulated sugar, baking powder, and sea salt to a large mixing bowl and stir everything together until any lumps are out and the dry ingredients are well combined.

Whisk together the eggs, avocado oil, vanilla extract and almond extract in a separate large bowl until the wet ingredients are well combined.

Pour the wet ingredients into the bowl with the dry ingredients and mix well until a smooth cake batter forms.

Pour the cake batter into the prepared pan. If you’d like, sprinkle the top of the cake batter with chopped pistachios. Cover the bread pan with aluminum foil and bake on the center rack of the oven for 60 minutes.

Remove the foil and insert a digital thermometer into the center of the cake. If the temperature reads 190 degrees Fahrenheit or higher, it is ready. If the cake needs more time, place it back in the oven for 5-10 more minutes, until it is fully baked.

Let the cake cool to room temperature on a wire rack before slicing and serving.

Serve thick slices with butter, a drizzle of honey, and/or a drizzle of pistachio butter.