Pistachio and rose water biscotti – Food & Home Magazine
Pistachio and rose water biscotti are delicate, light Italian biscuits that are especially lovely with a cup of hot tea or coffee.
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Cooking tools:
- Double boiler
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Bread knife
- Measuring cup
- Measuring spoon
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,
- 50g flaked coconut
- 50g flaked almonds
- 3 extra large eggs
- 60ml (¼ cup) coconut oil
- 5ml (1 tsp) rose water
- 100g dark chocolate
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