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1
Preheat the oven to 350u00b0F.
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2
Remove the pistachios from their shells. You should end up with about one cup (assuming you don't eat too many).
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3
Skin the pistachios. Fill a bowl with the pistachios and cover them with boiling water. Let them sit for about 3 minutes until the water is cool enough for you to reach in and pluck out a few pistachios at a time. Squeeze them between your fingers and the skins should slip right off. This step also removes the salt.
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4
Spread the pistachio on a cookie sheet in a single layer. Toast in the oven for 7-10 minutes until they're dry and fragrant. Let them cool.
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5
Chop the pistachios with a knife or pulse a few times in a food processor. You should still have chunks, not a fine powder. Put the nuts aside.
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6
In a bowl, whisk together the eggs, rose water, and sugar (I use my stand mixer). Add the baking soda, salt, and flour and mix until everything is blended. Mix in 3/4 cup of the pistachios.
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7
Cover a baking sheet with parchment paper or aluminum foil. Shape the dough into two long, skinny loaves (about 15 inches long and 2 inches wide). They will spread a lot during baking, so make sure to leave enough room between them. Sprinkle with the remaining 1/4 cup chopped pistachios and a few pinches of turbinado sugar. Bake for 40 minutes until firm and golden brown.
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8
Let the loaves cool for about 5 minutes until you can touch them. Lower the oven to 275u00b0F.
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9
Slice the loaves on the diagonal into 1/2- to 3/4-inch wide slices.
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10
Lay the slices flat on the baking sheet (you may need two) and bake for 10 minutes. Remove the sheet(s) and flip the slices over. Continue baking for another 5 minutes.
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11
Store the biscotti in an airtight tin or jar. I usually put half of them directly in the freezer to save myself from them.
