Total time: 45 minutes to mix ingredients and bake the biscotti. Then time to let them dry in the oven until the oven has cooled down, or overnight. Makes 30-40 saffron biscotti. Recipe from Leila (in Swedish).
- 1 stick butter (113 g)
- 1 g saffron (0.03 oz)
- 2 eggs
- 2/3 sugar
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 2/3 cup sliced almonds
Melt the butter with the saffron in a pot. Set aside. Mix all the dry ingredients in a bowl, including the sliced almonds. Pour the butter in a bowl and add the eggs. Mix in the dry ingredients. Shape the dough to three rolls. Flatten them out (mine were about 12 inches long, 1 inch wide and ¾ inch tall) and bake in the middle of the oven at 350°F for 25 minutes.
Take the biscotti out of the oven and lower the temperature to 255°F. Cut the biscotti in pieces, about ½ inch wide. Put them back in the oven and bake at the lower temperature for another 10 minutes. Turn the oven off and let the biscotti dry in the oven until the oven has cooled down, or overnight.
Remember my Saffron almond crackers? They’re a good alternative if you’re looking for something not so sweet, but still with some saffron crunch.
Serve with some glögg (warm, red, sweetened wine with spices).
You won’t regret trying these saffron treats!