Saffron Biscotti

When you think of Italian desserts, you immediately think of biscotti (well at least I do!). here is a more seasonal twist on this Italian cookie, with involves the golden ingredient Saffron! Eat them yourself or share with friends and family, either way they don’t disjoint! 😉

Here’s how you make them!

INGREDIENTS

100 g butter
0.5g saffron
1/2 cup sugar
2 egg
300 g flour
1 tsp baking powder
1/2 cup chopped almonds

METHOD

Turn the oven on to 170C.
Melt the butter in a saucepan, once melted pour into in a bowl and let cool.
Once cooled completely add the saffron, sugar and eggs. Mix thoroughly.
In another bowl, mix the flour and baking powder. Then add in the chopped nuts, mix through then pour in the wet ingredients.
Work through the dough with your hands until it becomes firm. If the dough is still wet, add a little (I usually start with a tablespoon) of flour until you achieve the right consistency (which is a fully blended dough that holds together well).
On your counter top sprinkle some flour, and place the dough on the flour. Cut into four equal parts, and roll each part out to roughly 40cm long and 8cm wide.
Place the the rolls on your baking tray which is lined with baking paper.
Bake for 15 minutes. Take out and let rest for 5 minutes.
Once rested, divide (by slicing) each roll to roughly 10 biscotti.
Place them back onto the baking tray.
Turn the heat down to 100 C, and bake for an hour, or until they have dried out completely.
Once they are baked and dried out completely, turn the heat off but leave them in the oven with the oven door slightly opened. Until completely cooled.
Then take them out and enjoy! 🙂