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Pistachio and rosewater biscotti

  • 0:45 Prep
  • 0:45 Cook
  • 6 Servings


  • 2 cups (300g) plain flour, sifted
  • 1 1/2 teaspoons baking powder
  • 3/4 cup (165g) sugar
  • 3/4 cup (110g) unsalted pistachios
  • 1 teaspoon rosewater essence
  • 3 eggs, lightly beaten


  • 1
    Preheat oven to 160C. Place flour, baking powder, sugar and pistachios in a bowl and mix until well combined. Add rosewater and eggs and mix well with your hands to form a dough.
  • 2
    Place the dough on a lightly floured surface and knead gently until smooth. Shape into a log and flatten slightly. Place on a tray lined with non-stick baking paper and bake for 30 minutes. Remove and cool completely.
  • 3
    Cut the log into 1cm thick slices and place slices on the baking tray. Return to the oven and cook for 15 minutes or until crisp. Set aside to cool. Serve with coffee.

Source: taste.com.au


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