Saffron Biscotti

  • Serves

    makes About 40 Cookies


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


  • 3 cups flour
  • 2 tsp. baking powder
  • 12 tsp. kosher salt
  • 1 cup sugar
  • 4 tbsp. unsalted butter, softened
  • 1 tbsp. orange zest
  • 1 tsp. saffron, lightly crushed
  • 2 eggs
  • 14 cup milk
  • 3 12 oz. dark chocolate, chopped
  • Pearl sugar, for garnish


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.

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