This recipe is taken from Lisa Faulkner’s book – Recipes from my Mother for my Daughter.
Lisa Faulkner's Pistachio & rosewater biscotti
110g plain flour
½ teaspoon baking powder
50g cold butter, cubed, plus extra for greasing
75g soft brown sugar
50g pistachios, chopped
3 teaspoons rosewater
1 egg white
Preheat the oven to 160 °C, gas mark 3 and grease a baking tray.
1. Sieve the flour and baking powder into a food processor and add the butter and sugar and pulse until the mixture resembles breadcrumbs.
2. Turn the mixture out into a large bowl, add the pistachios, then the rosewater and egg white and knead.
3. Shape the dough into a long sausage and put on the prepated baking tray. Bake in the preheated oven for 30 minutes.
4. Leave to cool for 15 minutes, slice on the angle and cut into about 20 slices. Return the slices back to the baking tray and cook in the oven for a further 10 minutes until golden and crispy.