Rose Pistachio Biscotti

veggie-zest-biscotti

I have done a few biscotti recipes on the blog before so I wanted to pair slightly different flavors. I picked pistachio and rose and the biscotti turned out really really nice. It exceeded my expectation on how well these flavors work together. I used dried rose petals – I mixed it in with white chocolate and drizzled on top of the biscotti. The rose petals give a pretty pink color to the chocolate – so beautiful and delicate! If you don’t have rose petals, I have a suggestion to replicate the flavor and color in the directions below.

These cookies make for great gifts for Christmas. They are easy to make and you can whip out a dozen cookies in one go. You can easily double the batch and make more. You can even change the white chocolate drizzle into some other flavor and make different flavor profile – to mix and match. Pistachio base cookies make for a pretty versatile canvas. They stay great in an airtight container for good 2 to 3 weeks. They taste so good with tea and coffee. I really recommend you try this recipe – I am sure you will like it as much as I did.

Also check out

veggie-zest-biscotti-1

veggie-zest-biscotti-2

Serving around 24 cookies

Ingredients

2 cup all purpose flour

1/2 cup butter, softened

1 cup  sugar

2 tsp baking powder

2 eggs

1/2 cup coarsely ground pistachio

1 tsp vanilla extract

For chocolate drizzle

1/2 cup white chocolate chips

1 tbsp dried rose petals, crushed into powder (as an alternative use 2 tsp rose extract and few drops of red food coloring – you want a pale pink colored chocolate)

  1. Preheat the oven at 350 F.
  2. In a bowl add flour and baking powder and mix roughly.
  3. In a mixing bowl of a stand mixer add butter and sugar. Using a paddle attachment cream the butter and sugar on medium speed for a few minutes or till the mixture turns pale and fluffy.
  4. Add eggs one at a time and keep whisking the mixture.
  5. Once all the eggs are incorporated add vanilla and slowly start adding the flour. Keep mixing on low speed adding flour slowly till all the flour is mixed in.
  6. Turn the mixer off and remove the bowl. Gently fold in the crushed pistachios and mix well.
  7. Divide the dough into two equal portions and place them 4 inches apart on a baking sheet lined with parchment paper. Shape each dough into a 6 inch log shape, flatten the top with your hand.
  8. Bake the logs for 20 to 25 minutes, check if its cooked completely by inserting a toothpick in the center (it should come out clean). Remove from the oven and place on a wire rack.
  9. Let the logs cool completely on a rack. Cut each loaf into 1/2 inch slice and bake again (on the same baking sheet) for 10 minutes turning the the baking sheet midway. Cool the biscotti completely before drizzling with chocolate.
  10. Melt chocolate in a double boiler. Add crushed rose petals and mix well. If using extract and color, just mix those into the melted chocolate.
  11. Transfer the melted chocolate into a piping bag and drizzle on the cooled biscotti. Sprinkle some dried rose petals on the chocolate before it sets.
  12. Let the chocolate cool and set completely.
  13. Store the biscotti in an airtight container.