Pistachio Biscotti

I was inspired by R’s decision to make a rose-flavored cocktail and I had already wanted to make pistachio biscotti because I’m not a huge fan of almonds and I thought the green would look nice with the rest of the food planned for St. George’s Day.

Pistachio and Rose-water Biscotti with English Rose glaze, adapted from Cook’s Illustrated’s Orange-Almond Biscotti (behind firewall)


  • 1 tsp baking powder
  • 2 cups all-purpose flour
  • 1/4 tsp table salt
  • 4 tbs butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp rose water
  • 3/4 cup shelled pistachios, whole
  1. Combine baking powder, flour and salt.
  2. Beat butter and sugar together till light and smooth; add eggs one at a time, then extracts. Stir in pistachios. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
  3. Heat oven to 350 degrees. Halve dough and turn each portion onto cookie sheet covered with parchment.  Shape each half into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
  4. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.


Knowing our obsession with Downton Abbey, and good friend sent us the Republic of Tea’s English Rose tea.  It has many of the same flavors as the biscotti and an amazing color, so I thought I would make a glaze of it.  I brewed a strong cup of the tea, then poured a small amount into a separate bowl.  I added confectioner’s sugar until I had a more-or-less non-soupy consistency, then drizzled it over the biscotti.  The confectioner’s sugar diluted the pretty color of the tea, so I added a bit of red food coloring and some additional rose water.  Next time, I think I’d probably just make a super thick syrup of it, but it turned out good enough, and definitely enhanced the biscotti.



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