These biscotti draw from the flavors in baklava with pistachio and rose water. I know this sounds crazy, but I actually enjoy shelling and then skinning roasted pistachios - it's just so relaxing to keep your hands busy and let your mind wander. If you're pressed for time, buy pre-shelled pistachio and get going. If you'd like, you can up the rose water but another 1/2 to 1 teaspoon. <br /> <br />I adapted this recipe from one for Tuscan biscotti di Prato in Lou Seibert Pappas’ book "Biscotti." Like all authentic biscotti (or at least the way I've learned to make them), these contain no shortening.

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