These are delicious Italian biscuits, that go very well with coffee after a meal (or, as Willow found, for breakfast!)

Serve with tea or coffee. Makes 36

1 cup unsalted pistachio kernels

1 cup plain flour

1/4 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1/3 cup caster sugar

2 tablespoons honey

Preheat oven to 170 degrees C (If your oven is fan forced, a bit cooler, 150). Line 2 trays with baking paper.

In a bowl, place ½ cup of finely chopped pistachios. Sift flour, baking powder and bicarbonate of soda over chopped pistachios. Add sugar and remaining pistachios (unchopped). Stir to combine. Add honey and 2 tablespoons cold water. Stir until mixture just starts to come together and then knead with your hands until combined.

Divide dough in half and shape each half into an 18cm log. Press down slightly to flatten. Place on 1 baking tray. Bake for 18 to 20 minutes or until golden and firm.

Remove from oven and cool. Reduce oven temperature by 20 degrees C (to 150/130).

Using a serrated knife, cut logs into 1cm slices. Place slices, in a single layer, on 2 trays. Cook for 15 minutes or until lightly browned and firm. Transfer to wire racks to cool completely. Serve immediately or store in an airtight container.