Save to your scrapbook

    Lisa Faulkner's Pistachio & rosewater biscotti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Lisa Faulkner's Pistachio & rosewater biscotti

    This recipe is taken from Lisa Faulkner’s book – Recipes from my Mother for my Daughter.

    Makes: 20


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars