Orange Blossom Biscuits with Pistachios
Delicate, crumbly biscuits infused with fragrant orange blossom water and studded with crunchy pistachios. These elegant treats are perfect for afternoon tea or as a light, aromatic dessert.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 cup powdered sugar plus extra for dusting
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup shelled pistachios finely chopped
- 2 tbsp orange blossom water or to taste
- 1 tsp vanilla extract
- 1 pinch salt
- 2-3 tbsp ice water as needed
Notes
Storage: Store cooled biscuits in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Make-Ahead Tip: The dough can be made up to 2 days in advance and kept refrigerated. Variations: Substitute chopped almonds or hazelnuts for pistachios, or add a teaspoon of lemon zest for a citrus twist. Serving Suggestion: These are lovely on their own or paired with a dollop of mascarpone cheese and fresh berries.