Dec 3, 2009
Saffron Biscotti
Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.
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Credit: Todd Coleman
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
3.5 oz. dark chocolate, chopped
Pearl sugar, for garnish
INSTRUCTIONS
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.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.
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.
The pearl sugar when 'sprinkled' mostly ended up on cookie sheet -- maybe you need to to press it in or have some sort of wash on the cookie to make it stick.