Pistachio and rose water biscotti are wonderfully light Italian biscuits. They’re delicately flavoured, deliciously fragrant and especially amazing when dipped in chocolate. Enjoy with a cup of hot tea or coffee.
Pistachio and rose water biscotti
Ingredients
- 160g cake flour
- 170g castor sugar
- 100g ground almonds/almond flour
- 10ml (2 tsp) baking powder
- 100g raw pistachios,
- roughly chopped
- 100g dried cranberries,
- roughly chopped
- 50g flaked coconut
- 50g flaked almonds
- 3 extra large eggs
- 60ml (¼ cup) coconut oil
- 5ml (1 tsp) rose water
- 100g dark chocolate
Instructions
Preheat the oven to 180˚C and line a large baking tray with baking paper. Combine the cake flour, castor sugar, ground almonds or almond flour, baking powder, raw pistachios, dried cranberries, flaked coconut and flaked almonds. Whisk together the eggs, coconut oil and rose water, and pour over the dry ingredients. Bring the wet and dry ingredients together to form a dough.
Divide into two balls, roll into logs and bake, 20 – 30 minutes. Remove from oven and set aside to cool completely. Using a serrated knife, slice into 0,5cm biscotti. Place the biscotti on a baking sheet and bake at 140˚C, a further 45 minutes.
Remove from oven and allow to cool before serving. Melt the dark chocolate over a double boiler, making sure the bottom of the top boiler does not touch the water in the boiler below. Serve this dark chocolate dipping sauce alongside the biscotti.
