Twice-Baked Saffron and Pistachio Biscotti

Since the biscotti are baked twice, they are very durable. By adding a little saffron to the dough, they achieve a beautiful yellow-orange color that brightens even the gloomiest days. However, because they are very crumbly and dry, they are best enjoyed with a cup of warm beverage, into which they can be dipped.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 pinch Saffron, dry

  • 2 spoons Water

  • 180 g Pistachio

  • 110 g Butter, unsalted

  • 200 g Sugar, white

  • 3 pieces Egg, fresh

  • 630 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.25 teaspoons Salt, table

Steps

  1. Place the saffron threads in a small bowl and pour two tablespoons of hot water over them. Let the saffron soak in the water. Preheat the oven to 180 degrees Celsius. Line a low baking tray with parchment paper.

  2. Spread the pistachios in a single layer on the baking tray and roast them in the preheated oven for 5 minutes to lightly toast them. Remove the tray from the oven and let the pistachios cool. In a bowl, sift the flour and mix it with baking powder and salt.

  3. In another bowl, use an electric mixer to cream the softened butter and sugar. Gradually, one by one, mix in the eggs. Once you have a smooth and slightly fluffy mixture, mix in the soaked saffron along with the liquid.

  4. Slowly mix the flour, baking powder, and salt mixture into the creamy mixture in two or three additions on low speed. Finally, fold in the toasted pistachios with a spatula or spoon.

  5. Divide the dough into two parts. On a lightly floured surface with damp hands, shape each part into a long log about 2 cm high. Place the logs on the prepared baking tray and bake in the preheated oven for about 30 minutes, until they are golden brown on the surface. Make sure there is enough space between them as they will spread slightly during baking.

  6. Let the baked logs cool on the tray for 5 minutes, then transfer them to a cutting board and slice them diagonally into about 1.5 cm thick pieces. Arrange the slices on the baking tray (with the cut side facing up) and bake in the preheated oven for another 5 to 10 minutes (flipping them halfway through). Let the baked biscotti cool completely, then serve or store them in an airtight container.

Nutrition Information (Per 100g)

  • Calories: 381.72 kcal
  • Fat: 13.85 g
    • Saturated Fat: 5.23 g
  • Carbohydrates: 53.5 g
    • Sugars: 15.48 g
  • Protein: 9.14 g
  • Fiber: 2.21 g

Advice

Since saffron threads are very expensive, you can use safflower, which is also cheaper and more easily accessible. It doesn’t flavor the dish but only adds a yellow color.