1.Prepare nut mixture; combine pistachios, honey and rosewater in a small bow.
2.Preheat oven to 180°C/350°F. Line oven trays with baking paper.
3.Stir rosewater into shortbread dough. Roll rounded teaspoons of mixture into balls; roll balls into 12cm logs.
4.Twist each log into a loop, overlapping one end over the other. Place twists about 2.5cm apart on trays. Top each twist with about ½ teaspoon nut mixture. Bake about 10 minutes; cool on trays.