We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Pistachio and rosewater biscotti
0 Likes
Prep Time:
45 minutes
45 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
90 minutes
90 minutes
Try these aromatic biscotti as the ideal companion for your favorite hot beverage. Ideal for dipping!
Ingredients:
- 300g plain flour
- 6.00 gm baking powder
- 165g white sugar
- 110g pistachio
- 1 tsp rosewater essence
- 3 eggs, lightly beaten
Instructions:
- Preheat your oven to 160C. Combine flour, baking powder, sugar, and pistachios in a bowl. Mix until fully combined. Add rosewater and eggs, then mix well with your hands to form a dough.
- Gently knead the dough on a floured surface until smooth. Shape it into a log, slightly flatten it, then place it on a tray lined with non-stick baking paper. Bake for 30 minutes, then let it cool completely.
- Slice the log into 1cm thick slices and arrange on a baking tray. Bake for 15 minutes or until crispy. Allow to cool before serving with coffee.
Similar Recipes
- 37min
Almond, pistachio and rosewater pastries
Create a delectable dessert by topping flaky pastry with honey, nuts, and fragrant rosewater.
- 390min
Pistachio, raspberry and rosewater semifreddo
Whip up a unique and exquisite Pistachio, raspberry, and rosewater semifreddo for a festive treat.
- 110min
Pistachio and walnut baklava
Decadent pastry made with layers of filo, nuts, and honey syrup.
- 50min
Honey and rosewater baklava
Indulge in scrumptious baklava - nut-filled filo pastry in cinnamon syrup.
- 400min
Cardamom panna cotta with rosewater syrup and pistachio praline
Elevate dessert with cardamom panna cotta, rosewater syrup, and pistachio praline.