These gorgeous little biscuits were an idea from an old ABC delicious magazine. I have made changes to ingredients and steps to achieve a more desirable biscuit. I am including them as little gifts as a part of our homemade Christmas gifts. They are super simple to make and look great wrapped in some baking paper and string. If making for Christmas, make the day before.

Makes 18-20

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205g (1 ½ cups) of salted pistachios (plus some extra – a small handful for serving). Finely ground.

¼ cup rice flour

2 egg whites

1 tsp vanilla bean paste

90 g (¾) cup pure icing sugar

100 g dark chocolate. Melted


edible gold leaf (will need tweezers)

edible dried rose petals


Preheat the oven to 180 degrees Celsius.
Line two 30 x 40 cm baking trays with baking paper.
Grind the pistachios. Combine them with the rice flour and icing sugar in a large bowl.
Whisk the egg whites until soft peaks form. Add these, followed by the vanilla paste to the dry mix, and carefully fold in until a thick paste.
Use a teaspoon to form biscuit dough balls. Working one by one, place on the lined trays 4 cm apart. Flatten slightly.
Bake until cooked through. About 10 minutes.
Leave to cool. Melt the chocolate.
Finely chop the extra pistachio nuts so that resemble rough slivers. Organise a small bowl of rose petals. Gold leaf will stick to anything. Leave in the paper it comes in, and use the tweezers to break off small chunks to put on.
Organise a tray lined with baking paper.
Working one at a time, dip one half of each biscuit in the chocolate.
Follow with sprinkling over pistachio nuts, rose petals and then using tweezers to place 2-3 small chunks of gold leaf on the top. (My rose petals hadn’t arrived yet)

Place in a lined plastic container and put in the fridge.

They look great wrapped as a stack of 3 in baking paper tied with cooking string. They will need to stay in the fridge so that the chocolate doesn’t melt.



Published by Zoe Crichton