I consult for a beautiful restaurant in Istanbul called ‘changa’, just off the noisy Taksim Square. The most commonly used nuts in Turkey are hazel and pistachio, so it seems appropriate that I use them both here. These biscuits are great served with espresso or mint tea.
Immediately brush the tops of the hot shortbread with combined rosewater and water. Leave for a minute then dust liberally on both sides with sifted icing sugar. Leave to cool completely. Store in an airtight tin for up to 2 weeks.
© 2003 Peter Gordon. All rights reserved.