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desserts-baking

Leila’s Swedish Saffron Biscotti (Saffranskorpor)

Sweet wonderfully crunchy biscotti with a hint of spice.

60 35
Leila’s Swedish Saffron Biscotti (Saffranskorpor) | DonalSkehan.com, Sweet wonderfully crunchy biscotti with a hint of spice.

desserts-baking

Leila’s Swedish Saffron Biscotti (Saffranskorpor)

Sweet wonderfully crunchy biscotti with a hint of spice.

Monday, December 12, 2011

Makes about 35 Biscotti

100g butter

1g saffron

2 large free range eggs

140g sugar

300g plain flour

1 1/2 tsp of baking powder

Saucepan

Baking tray

 

60 mins
Serves 35

Swedish cookbook author and TV Chef, Leila Lindholm showed me this recipe when we filmed the Christmas special in Sweden. I call these swedish biscotti but they have quite a different texture, they are a bit more crumbly than the Italian biscotti. Saffron is uniquely used in Swedish baking, where you have to ask the shop assistant to give it to you, as it’s locked away in a safe behind the checkouts.

 

Preheat the oven to 180°C/350°F/Gas Mark 4.
Melt the butter together with the saffron in a saucepan, while it's melting, whisk the eggs until combined and then whisk in the butter and saffron mix. Mix all the dry ingredients and fold into the wet mix.
Form the dough into 3 long sausage shapes, pressing out the air and put them on a baking tray with parchment paper. Bake them in the middle of the oven for approx 25 minutes.
Take out the baking tray and lower the the oven to 125°C/250°F. Cut them into 1cm thick slices and put back on the tray. Cook the biscotti in the middle of your oven for approx 15 minutes until they are dry, crisp and crumbly.
Once completely cooled store in an airtight, resealable jar.
60 mins
Serves 35

Ingredients

Makes about 35 Biscotti

100g butter

1g saffron

2 large free range eggs

140g sugar

300g plain flour

1 1/2 tsp of baking powder

You'll Need

Saucepan

Baking tray

 

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