Pistachio Biscuits

It's spring break!!! Now I'm back to my kitchen, and experimenting new recipes. My husband loves pistachios, so here are some cookies for him.

125g (4 1/2 oz) shelled pistachios
125g (4 1/2 oz) unsalted butter, softened
115g (1/2 cup) caster sugar
1 egg
1 tablespoon rose-water
185g (1 1/2 cups) plain flour, sifted
1 teaspoon baking powder, sifted
2 tablespoons plain flour, extra

1. Place the pistachios in a small bowl, cover with water and set aside for 30 minutes (it is important to soak the pistachios so you can slice through them when cutting the dough)

2. Place the butter and sugar in a bowl and beat until pale and creamy.

3. Add the egg and mix until combined.

4. Add the rose-water, and stir until smooth.

5. Drain the pistachios well then add to the batter with the flour and baking powder. Fold through until a stiff dough forms.

6. Sift the extra flour over a clean dry surface, and knead the dough lightly for 30 seconds.

7. Divide the dough in half and roll each into a log, roughly 5cm in diameter.

8. Wrap each log in plastic wrap and refrigerate for 30 minutes.

9. Preheat the oven to 180C (350F).

10. Remove the dough logs from the refrigerator, and slice into 5mm rounds.

11. Place the biscuits in the oven and bake for 10 to 12 minutes, or until lightly golden.

12. Remove from the oven and leave to cool on a wire rack.

(make about 60 biscuits).