Pistachio & rosewater biscotti

recipes at random

These biscotti were inspired by the flavours in the pistachio cake I baked recently and I actually think the flavours lend themselves better to biscotti.

Pistachio & rosewater biscotti


2 eggs
175g of caster sugar
2 clementines (or 1 orange), zested
2 tsp rosewater essence
300g of plain flour
1 tsp of baking powder
140g of whole shelled pistachio nuts
plain flour for dusting


  1. Preheat the oven to 150ºC fan oven.
  2. Beat eggs with sugar, clementine zest and rosewater essence until pale and thick, approximately doubled in volume.Unbeaten eggsBeaten eggs
  3. Stir in the flour, baking powder and pistachios to form dough.Add pistachios
  4. On a floured work surface press together the dough, divide into two and form into 2 logs, approximately 2 cm high and 4–6 cm wide. Place on a baking sheet lined with greaseproof paper.Raw biscotti logs
  5. Bake in oven until pale golden and firm to touch (20–30 minutes).Baked biscotti logs
  6. Allow to cool to the touch.
  7. Slice…

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