I was inspired by a lavendar biscotti recipe that my friend Katarina copied from her recipe book.
Many folks tasted and like them, I sell them at the Christmas markets this year!
Beidi’s saffron biscotti
Makes about 1 kg biscotti, or about 50 proper biscotti slices.
200 g almonds (or a 70% almonds: 30% hazelnut ratio)
150 g butter, room temperature
almost 200 ml sugar
100 ml honey (I use Swedish honey which is thick, whitish and firm.)
1 egg
1 ml vanilla powder (I use organic vanilla powder)
1 g saffron, crushed and soaked overnight in 1 tbsp water (I used Spanish saffron, from “The Gathering of Saffron”.  I sell it too!)
almost 600 ml regular wheat flour
2 tsp baking powder
Chopped up nuts very coarsely and bake at 150 degC for 15-20 minutes in the middle of the oven.  It doesn’t have to be golden brown, just start to smell like roasted almonds.  Remove the tray from the oven and let it cool to room temperature.
Blend butter, sugar and honey until light and fluffy.  I use a food-mixer which makes it really fast and easy.  When the butter is soft at room temperature, fluffing it up in the process is very easy.
Add saffron, vanilla powder and an egg to the sticky sweet goodness.  Mix some more and watch the red streaks of saffron marble the buttery concoct.  Soon it will all turn a lovely golden yellow.
Lastly, mix in baking powder and flour to the paste.  The food-mixer takes no time at all to bring it all into a dough, that no longer sticks to the sides of the bowl.  Do not over-mix the dough.
Lay out the baked nuts on a clean work surface.  Tip out the yellow biscotti dough on top of the nuts.  Heap a little flour on the side, lightly-floured hands prevents the dough from sticking to your fingers.  Knead the nuts into the dough and cut it into 6 equal portions.
A bit flour on the hands makes the kneading less sticky.

A bit flour on the hands makes the kneading less sticky.

Line 2 baking trays.  Shape each portion into a sausage, evenly-thick along its length and about as long as the short side of your baking tray.  Lay them three-by-three on the trays.  Lightly-flour your palms and flatten the dough properly, about 1/2 cm thick.  The dough will rise when it bakes.
Bake at 200 degC for 12-15 minutes.  The scent of butter and saffron will infuse your kitchen after 10 minutes.  Different ovens hold the temperature differently, watch over your biscotti and remove it when it gets golden brown on the edges.
Let the biscotti cool for 5-10 minutes.  Slice biased with a lacerated knife into narrow slants, about 2-3 cm wide.  I slice my biscotti with firm, quick cuts to minimize crumbling or breaking.  Turn the slices with their cut side up and pack them together side by side, bake for another 8-10 minutes.  Remove the biscotti from the oven.  Space out the slices and let them cool down fully.
Try a biscotti!  It should be dry and crisp before you pack them.  Keep it in a air-tight jar and enjoy it with a cup of warm tea or coffee!  Or if you are in Sweden, tie a ribbon around the jar and give it away as a Christmas present. 😉

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