culinary review
   
   

Saffron Biscotti with Almonds and Chocolate

Last Modified: 12/23/11
First Published: 11/29/07
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Views: 2428
These saffron biscotti with almonds and chocolate are delicious. Perfect to enjoy with a cupbiscotti of coffee or tea on a cold day. If you like saffron, you will absolutely adore these biscotti! The saffron lends its distinctive flavor and yellow color and the chocolate and the almonds are a perfect addition. For added effect, dip half the biscotti in melted chocolate. Store them in a dry place – a tin cookie jar is the perfect place.
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Measurements
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General Info
Servings: 24
Total Cost: $7.60
Cost Per Serving: $0.32
Total Calories: 3,246
Calories/Serving: 135
IngredientVolumeMassCostCalorie
Butter, Unsalted * 100.00 Grams $0.45 714
Saffron * 1.00 Gram $5.00 3
Almonds, Whole * 50.00 Grams $0.44 289
Eggs, Chicken 2/3 Cups 95.11 Grams $0.32 148
Sugar, White Granulated 1/2 Cup 100.00 Grams $0.13 387
Flour, White Unbleached All Purpose * 300.00 Grams $0.35 1,133
Baking Powder, Clabber Girl 1 1/2 Teaspoon 7.20 Grams $0.05 0
Chocolate. Bitter Sweet * 100.00 Grams $0.87 571


Ingredients:
  • 7 tablespoons butter (100 grams)
  • 0.5 – 1 gram of saffron (one pinch) (depending on how strong saffron flavor you like)
  • 1/3 cup almonds (50 grams)
  • 2 eggs
  • ½ cup granulated sugar
  • 2 cups flour (300 grams)
  • 1 ½ teaspoons baking powder
  • 3 ½ oz dark chocolate, 70% (100 grams)

Method:


Start with melting the butter, stir in the saffron and let it cool (if the saffron doesn’t pulverize in the butter, then crush it in a mortal and pestle with a sugar cube).

Coarsely chop the almonds. Whisk egg and sugar together until light and fluffy. Add the butter with the saffron and the almond. Chop the chocolate. In a separate bowl, mix together flour, the baking powder and the chocolate. Add the flour mixture to the butter mixture, a little at a time until you get a nice dough. Don’t overwork the dough!

Split the dough in three pieces and roll them out in logs about as tall as the sheet pan. Pat them down slightly and bake in a 400 degree oven for 10 minutes.

Once they are out of the oven, immediately cut them in thin, slanted pieces. Bake them in a 350 degree oven with the cut side up for about 10 minutes. Turn them half-way through.

Shut the oven of and let the biscotti dry in the after heat. Leave the oven door slightly open, perhaps stick a wooden spoon between the oven and the door to leave an opening.

Optionally, when the biscotti has dried, you can dip it in melted chocolate for an extra effect.