These biscuits make lovely misloach manot but are also a perfect end to your Purim holiday meal. They are mini roulades made from biscuit, filled with tasty nuts and seeds — ingredients Esther, our heroine, enjoyed while a queen in the palace.

Ingredients

Name: Poppy and pistachio roulade biscuits
Ingredients: For the pastry: 180g white rice flour 60g pistachio nut butter – or any other nut butter of your choice 60g maple syrup 1 tsp pure vanilla extract ⅛ tsp salt Filling: 2 tbsp chopped pistachio nuts 2 tbsp coconut sugar 2 tbsp poppy seeds 1 egg white – to coat dough Topping: 1 tbsp chopped pistachio nuts 1 tbsp coconut sugar 1 tbsp poppy seeds

For the pastry:

180g white rice flour

60g pistachio nut butter – or any other nut butter of your choice

60g maple syrup

1 tsp pure vanilla extract

⅛ tsp salt

Filling:

2 tbsp chopped pistachio nuts

2 tbsp coconut sugar

2 tbsp poppy seeds

1 egg white – to coat dough

Topping:

1 tbsp chopped pistachio nuts

1 tbsp coconut sugar

1 tbsp poppy seeds