Bake: Toasted Almond and Saffron Biscotti

This evening I started sorting though my old Saveur magazines (dating back to 2003 and 2004) looking for a specific Bouche de Noel recipe I was thinking about organizing for my family's upcoming Christmas feast. While scanning the issues I came across a recipe for almond and saffron biscotti, simple enough and rather user friendly.


Whenever I am home (NY), especially around the holidays, I go into super cooking mode, and tonight had a hankering to bake. Oddly enough I've never made biscotti before, so even though the recipe was incredibly simple, it posed a challenge because I was delving in new cookie domain.


Biscotti are So easy to make! Serious. Just mix a few ingredients together, roll the dough into logs, bake, cut, bake and doneski.




Toasted Almond and Saffron Biscotti

3 1/2 cups a.p. flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 pinches saffron
1 cup almonds, toasted
3 whole eggs
1 egg yolk


Preheat oven to 325°F. Mix together flour, sugar, baking powder, salt, saffron. Add 2 whole eggs plus yolk. Mix. Turn onto counter and knead dough. Divide into four parts, roll each section into a flat log.
Whisk together remaining egg. Brush tops of logs with egg wash.



Bake 45 minutes until tops are golden. Remove logs from baking sheet, slice into 1/2-inch thick pieces and return to baking sheet. Bake biscotti an additional 35 minutes until brown.