Pistachio And Rosewater Biscotti

service these fragrant biscotti afterward something affectionate 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 blend until competently combined increase be credited with rosewater and eggs and amalgamation with ease in the manner of your hands to form a dough
• place the dough approximately a lightly floured surface and knead gently until smooth change into a log and flatten slightly place on the order of a tray lined taking into consideration non stick baking paper and bake for 30 minutes separate and cool completely
• cut the log into 1cm thick slices and place slices all but the baking tray return to the oven and cook for 15 minutes or until crisp set aside to cool service with coffee

Nutritions of Pistachio And Rosewater Biscotti

calories: 435 458 calories
calories: 13 grams fat
calories: 2 grams saturated fat
calories: 65 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 452 54 milligrams sodium
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calories: nutritioninformation