twigg studios

A British baking blog, food photography

rosewater and pistachio biscotti

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i love biscotti, this recipe is really easy.
using rose water rather than rose extract gives it a subtle rose taste rather than being too over powering.

 recipe
110g plain flour
1/2 teaspoon baking powder
50g cold butter cubed
75g soft brown sugar
50g pistachios chopped
2 teaspoons rosewater
1 egg white
 
preheat oven at 160c (325f)
sieve flour and baking powder in to a bowl and add sugar, then rub in the butter until it resembles bread crumbs,
add the pistachios, and egg white and rose water and mix and knead to form a dough, then roll it out in to a sausage shape and place it on to a baking tray lined with parchment paper and flatten to top slightly,
then bake for 30 minutes.
remove from the oven and let cool slightly then slice into thin pieces diagonally and place back on the baking tray and bake for a further 15 minutes, turning over half way through.

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not just a housewife
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12 Comments

  1. These look delicious! I love pistachios and biscotti. These look simple but elegant. I want to tell you that your presentation is always just beautiful. Everything you make has such a lovely, personalized touch. I am following you on Twitter now too- i don't want to miss a thing!

  2. WOW not only do they look delish, but they look GORGEOUS – you sure do know how to take beautiful photos!

    And those roses, wow wow wow!

    You ought to share this with Pink Saturday linky party at How Sweet the Sound blog today, I know they all would love it!

  4. Yum. yum. yum. I love the idea of this! Such an interesting flavor combo, but I can see it really working! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  12. Made these and I absolutely loved it, the rose flavour and the crisp texture of the biscotti still lingers in my mind. Thanks.

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