Pistachio, Cardamom, & Rose Biscotti

A brilliant combination of Middle Eastern flavors and Italian flair

RECIPE:

4 tbsp unsalted butter
3/4 cup Sugar
2 Eggs
1 tsp Vanilla extract
1 tsp Rosewater
2 1/4 cup Flour
2 tsp Baking powder
Pinch of salt
1/8 tsp Ground cardamom
1/2 cup Pistachios, toasted & chopped
Edible rose petals (optional)

Cream together butter and sugar. Add eggs one at a time, then mix in vanilla and rosewater. Combine flour, baking powder, salt and cardamom, mix into batter a little at a time. Stir in pistachios.

Line a large baking sheet with parchment paper. Separate dough in half. On the sheet, shape each half into a slightly flattened loaf about 3" wide. Sprinkle with crushed rose petals.

Bake at 375° for about 30 mins. until golden. Remove from oven, reduce heat to 250°. Once cool to the touch, cut each loaf diagonally into 1" slices. Place slices back onto sheet and bake an additional 15-20 mins. turning once. Cool completely before storing.