How To Make Saffron and Pistachio Biscotti
An Italian crunchy biscuit loaded with flavorful saffron and crunchy pistachios, perfect with coffee or tea.
Serves:
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp saffron threads
- 1/2 cup pistachios, chopped
Instructions
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Grind saffron threads with a mortar and pestle until finely ground.
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Add the saffron and pistachios to the flour mixture and stir to combine.
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Gradually add the dry ingredients to the butter mixture until well combined.
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Divide dough into two equal portions and shape each into a log about 2 inches wide and 12 inches long.
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Place the logs onto the prepared baking sheet, leaving some space between them.
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Bake for 20-25 minutes, or until lightly golden brown.
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Remove from the oven and let cool for 10 minutes.
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Slice the logs into 1/2 inch wide pieces and place them cut side down onto the baking sheet.
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Bake for an additional 10-15 minutes or until the biscotti are lightly golden brown and crispy.
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Remove from the oven and let cool completely before serving.
Nutrition
- Calories : 485kcal
- Total Fat : 27g
- Saturated Fat : 14g
- Cholesterol : 117mg
- Sodium : 206mg
- Total Carbohydrates : 53g
- Dietary Fiber : 2g
- Sugar : 25g
- Protein : 7g
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