Dark Chocolate-Dipped Cardamom and Rosewater Biscotti
You will love our Italian biscotti spiced with green cardamom, rose water, and pistachios, dipped in decadent dark chocolate, and rolled in edible rose petals!
Ingredients
Biscotti Dough
- 1 cup flour
- 1 egg
- 1/4 cup unsalted butter room temperature
- 1/4 cup sugar
- 1 1/4 tsp baking powder
- 1/4 cup crushed pistachios
- 1 tsp vanilla extract
- 1 tsp rose water
- 4 green cardamom pods
- 1/2 tsp salt
Chocolate Dipping Sauce and Garnish
- 3.5 oz. dark chocolate bar 100 grams (we recommend Green & Blacks 70%)
- 1/2 cup heavy cream
- 1/4 cup crushed pistachios garnish
- 1/4 cup edible rose petals garnish
Instructions
1. Preheat the Oven and Grease a Baking Sheet
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a baking sheet with room temperature butter.
- Crush the pistachio nuts using a mortar and pestle or a food processor.
- Open cardamom pods and grind seeds with a mortar and pestle or in a spice/coffee grinder.
2. Mix Wet Ingredients
- Cream the butter and sugar in a mixing bowl with a spatula or a hand/stand mixer until fluffy.
- Stir in egg, vanilla extract, and rose water using a wooden spoon or hand/stand mixer.
3. Add Dry Ingredients to Wet Ingredients
- In a separate mixing bowl, combine flour, baking powder, and salt.
- Slowly add dry ingredients to the mixing bowl with wet ingredients and blend well with either a wooden spoon or a hand/stand mixer. Blend until smooth.
- Mix in crushed pistachio nuts and cardamom.
4. Roll Out the Dough
- Roll out the dough with a rolling pin and create a 4-inch wide and 1 1/4-inch high log for full size biscotti or a 2-inch wide and 1 1/4-inch high log for miniature biscotti. The length will depend on the amount of dough you produce.
- Place the dough log onto the greased baking sheet.
5. Bake the Dough - First Bake
- Bake in the oven for 40 minutes until golden brown.
- Remove it from the oven and allow it to cool for 10 minutes.
- Reduce the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius).
6. Cut the Dough into 10 Full-Sized or 20 Mini Cookies
- Use a serrated knife to cut the log into 10 or 20 even 1-inch slices, depending on the width cookie log.
- Once cut, place the cookies cut-side down on the baking sheet.
7. Bake the Cookies One More Time - Second Bake
- Bake in the oven for 5 minutes.
- Flip the cookies and bake for an additional 5 minutes until crispy and golden brown.
8. Allow them to Cool and Prepare the Chocolate Sauce
- Allow the cookies to cool for 15 minutes.
- Place a saucepan on the stovetop at medium-low heat.
- Add chocolate bar and heavy cream. Whisk until smooth.
9. Dip and Garnish Each Cookie
- Allow the cookies to cool for 15 minutes.
- Dip half of each cookie into the chocolate.
- Roll each cookie into the crushed pistachios and edible rose petals.
- Place the cookies on a platter on parchment paper. Then, place them in the refrigerator for 30 minutes or until the chocolate is hardened.
Video
Nutrition
Calories: 126kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 92mgPotassium: 87mgFiber: 1gSugar: 4gVitamin A: 194IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!