Melt the white chocolate in a bowl set over a saucepan of gently simmering water – do not allow the bottom of the bowl to touch the water. Leave to cool slightly.
Dip one half of the biscuits in the chocolate and set back down on the baking tray (take care as the biscuits are quite delicate). Once they’ve all been dipped, sprinkle pistachios over the white chocolate and leave to set at room temperature.
Serve immediately or store in an airtight container for up to 1 week.
Recipe tips
Ground pistachios aren’t available in many supermarkets, but you can find them online. Alternatively make your own from unsalted pistachios (which are widely available) – place the shelled nuts into a food processer and pulse until broken into small pieces. Take care not to over process or you could end up with an oily mess – less is definitely more! You won’t get them as fine as they are when you buy them ground and it’s best to stop as soon as you feel the pieces are small enough to use as decoration.
Ground saffron is also sold as saffron powder. The ground variety isn’t available in many supermarkets, but you can use the saffron strands (which are in most larger supermarkets) and grind them to a powder in a pestle and mortar.
