Rose Water And Pistachio Biscotti
These elegant Italian twice-baked cookies are delicately flavored with floral rose water and studded with crunchy, vibrant pistachios. They are perfect for dipping into coffee or tea, offering a sophisticated and aromatic treat.
Ingredients
Ingredients
- 2 cup all-purpose flour plus extra for dusting
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup granulated sugar
- 3 large eggs at room temperature
- 2 tbsp vegetable oil
- 2 tsp rose water
- 1 tsp vanilla extract
- 1 cup shelled pistachios roughly chopped
Notes
Storage: Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, they freeze beautifully for up to 3 months. Make-Ahead: The dough logs can be shaped, wrapped in plastic, and refrigerated overnight before the first bake. Variations: For a different flavor, substitute the pistachios with almonds or dried cranberries. For a decorative touch, drizzle cooled biscotti with melted white chocolate.