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Persian Love Biscotti (Rose Pistachio Biscotti)

Persian Love Biscotti (Rose Pistachio Biscotti) is a fragrant Italian double baked biscuits flavoured with rosewater, pistachios, cardamom, almonds and lemon. This Middle Eastern flavoured Rose Pistachio biscotti is wonderfully light and delicately spiced.
Prep Time10 minutes
Cook Time1 hour
Course: biscotti, cookies, sweets
Cuisine: Italian, Persian
Keyword: persian love, persian love biscotti, persian love cake
Author: Arpita@Gastronomic Bong

Equipment

  • Large bowl
  • baking tin
  • baking/parchment paper

Ingredients

Dry Ingredients

  • 250 grams All purpose flour / Maida
  • 50 grams Almond flour
  • 150 grams Golden Brown Sugar (arnd 3/4 cup)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cardamom powder
  • 1/2 cup Pistachio chopped

Wet Ingredients

  • 2 large Eggs
  • 75 grams Butter
  • 2 tbsp Rose water
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract

Instructions

  • Preheat the oven to 350°F or 180°C and line a baking sheet with a parchment paper.
  • In a bowl whisk together the flour, almond flour, baking powder, baking soda and 1/2 tsp salt.
  • In another large bowl, using an electric mixer or in your stand mixer beat the sugar and butter for 2-3 minutes until light and fluffy.
  • Then add the eggs one at a time and vanilla extract and continue to beat on low until combined.
  • Add the chopped pistachios and cardamom powder and flour to the butter-egg mixture.
  • Slowly stir with a spatula to form a soft, sticky dough.
  • Now using floured hands, shape the dough into 15inch x 3inch loaf on the the parchment paper.
  • Now bake the loaf in the preheated oven for 25-30 minutes or until golden brown. Let the loaf sit for about 10-15 minutes or so or until cool enough to handle.
  • Now decrease the heat of the oven to 150 C.
  • Transfer the loaf to a work surface and using a serrated knife, cut logs on diagonal into 1/2inch to 3/4inch wide slices.
  • Arrange the slices on the large cookie sheet. Bake for another 25-30 minutes turning once. bake until it looks nice golden brown and toasted.
  • Let the biscotti cool right on the cookie sheet.
  • Store the biscotti in an airtight container, they will keep up to 6 weeks or they can last for many months in the freezer.

Notes

  1. You may adjust the amounts of rose water and cardamom as per taste.