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Pistachio Rosewater Biscotti

These Italian biscotti are super crunchy and come perfect with a cup of tea or coffee. The long shelf life makes them a holiday favorite and the pistachio and rosewater give them just the right twist.
Servings 22 pcs

Ingredients

  • 200 g flour
  • ½ tsp baking powder
  • 150 g sugar
  • 2 large eggs
  • 150 g shelled pistachios
  • 1 tsp rosewater

Instructions

  • Preheat your oven to 160 °C and line your baking sheet with parchment paper.
  • Whip eggs and sugar together for about 5 minutes.
  • Add rosewater and fold in pistachios.
  • Whisk flour and baking powder and add gradually to the wet ingredients.
  • Shape a log about 8 cm wide.
  • Bake for 30 minutes at 160 °C. Cool the logs on the baking tray for 20 – 30 minutes until cool to touch but still a bit warm.
  • Transfer to a cutting board and slice at an angle with a serrated knife. Each slice should be just over 1 cm thick, but thickness is totally up to your preference.
  • Place back in the baking tray, leaving space between them. Return to the oven and bake for additional 15 minutes.