Pistachio & rosewater biscotti

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 into 2 cm slices by cutting on the diagonal with a sharp knife.Sliced biscotti log
  8. Lay slices flat on a baking sheet lined with greaseproof paper.Biscotti slices pre-cooked
  9. Bake at 150ºC for about 30 minutes until crisp and golden brown. Biscotti should not be soft in the middle, they should be crisp through. Transfer to a wire cooling rack.Cooling biscotti
  10. Cool completely before storing in an airtight container (but serve warm if you can’t wait).

2 thoughts on “Pistachio & rosewater biscotti

  1. Pingback: Pistachio & rosewater biscotti | recipes at random | Lockets & Pearls

  2. Pingback: 5 Pistachio Desserts That You Need to Make Immediately | Story by ModCloth

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