Saffron Biscotti

Name: Saffron Biscotti
Total time: PT0D0H0M
Yield: makes About 40 Cookies
Ingredients: 3 cups flour; 2 tsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 cup sugar; 4 tbsp. unsalted butter, softened; 1 tbsp. orange zest; 1 tsp. saffron, lightly crushed; 2 eggs; 1 ⁄ 4 cup milk; 3 1 ⁄ 2 oz. dark chocolate, chopped; Pearl sugar, for garnish

Serves
makes About 40 Cookies

TODD COLEMAN

Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.

Ingredients

3 cups flour
2 tsp. baking powder
¹⁄₂ tsp. kosher salt
1 cup sugar
4 tbsp. unsalted butter, softened
1 tbsp. orange zest
1 tsp. saffron, lightly crushed
2 eggs
¹⁄₄ cup milk
3 ¹⁄₂ oz. dark chocolate, chopped
Pearl sugar, for garnish

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Instructions

Step 1

Heat oven to 325°. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, using a handheld mixer on medium speed, beat together sugar, butter, orange zest, and saffron until pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition; add milk and mix until combined. Reduce mixer speed to low and add dry ingredients in 3 additions; mix until just combined. Mix in chocolate, then transfer dough to a work surface.

Step 2

Quarter dough, transfer each quarter to a parchment paper–lined baking sheet, and form each into a 12" x 1" flattened log; sprinkle each log with 1 tbsp. pearl sugar and refrigerate for 20 minutes. Bake 1 sheet at a time until lightly browned around edges, 30–35 minutes. Transfer baking sheet to a wire rack and let cool for 15 minutes; repeat with remaining dough logs.

Step 3

Reduce oven temperature to 300°. Transfer each log to a cutting board and, using a serrated knife, slice the logs into 1"-thick slices. Return slices to the baking sheet, cut sides up and spaced evenly apart, and bake 1 sheet at a time until light brown and dry, 15–20 minutes; transfer to a wire rack to let cool completely before serving.

Heat oven to 325°. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, using a handheld mixer on medium speed, beat together sugar, butter, orange zest, and saffron until pale and fluffy, 1–2 minutes. Add the eggs one at a time, beating well after each addition; add milk and mix until combined. Reduce mixer speed to low and add dry ingredients in 3 additions; mix until just combined. Mix in chocolate, then transfer dough to a work surface.
Quarter dough, transfer each quarter to a parchment paper–lined baking sheet, and form each into a 12" x 1" flattened log; sprinkle each log with 1 tbsp. pearl sugar and refrigerate for 20 minutes. Bake 1 sheet at a time until lightly browned around edges, 30–35 minutes. Transfer baking sheet to a wire rack and let cool for 15 minutes; repeat with remaining dough logs.
Reduce oven temperature to 300°. Transfer each log to a cutting board and, using a serrated knife, slice the logs into 1"-thick slices. Return slices to the baking sheet, cut sides up and spaced evenly apart, and bake 1 sheet at a time until light brown and dry, 15–20 minutes; transfer to a wire rack to let cool completely before serving.