Image for 'Biscotti'


A recipe from

Pistachio and Rose Water biscotti

Makes: 40 biscotti
Easy: 1hour 30 minutes

– 160g cake flour
– 170g castor sugar
– 100g ground almonds
– 2 Tsp. (10ml) baking powder
– 100g pistachio, roughly chopped
– 100g cranberries roughly chopped
– 50g flaked coconut
– 50g flaked almonds
– 3 extra large eggs
– ¼ cup coconut oil
– 1 tsp. (5ml) rose essence

Preheat the oven to 180°c and line a large baking tray with baking paper.
Mix together the flour, sugar, ground almonds, baking powder, cranberries, flaked coconut and flaked almonds.
Whisk together the eggs, coconut oil, rose essence, and pour over the dry ingredients, bring together to form a dough. Divide into two balls and roll into logs. Bake for 20 – 30 minutes, remove from the oven and set aside to cool completely. Using a serrated knife slice into ½ cm biscuits. Place the biscuits onto a baking sheet and bake at 140°c for a further 45 minutes.