Pistachio And Rosewater Biscotti

Serve these fragrant biscotti with something warm to drink. Theyre perfect for dunking.

The ingredient of Pistachio And Rosewater Biscotti

• 2 cups 300g plain flour sifted
• 1 1 2 tsp baking powder
• 3 4 cup 165g sugar
• 3 4 cup 110g unsalted pistachios
• 1 tsp rosewater essence
• 3 eggs lightly beaten

The Instruction of pistachio and rosewater biscotti

• preheat oven to 160c place flour baking powder sugar and pistachios in a bowl and mix until well combined add rosewater and eggs and mix well with your hands to form a dough
• place the dough on a lightly floured surface and knead gently until smooth shape into a log and flatten slightly place on a tray lined with non stick baking paper and bake for 30 minutes remove and cool completely
• cut the log into 1cm thick slices and place slices on the baking tray return to the oven and cook for 15 minutes or until crisp set aside to cool serve with coffee

Nutritions of Pistachio And Rosewater Biscotti

fatContent: 435 458 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 29 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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