Saffron biscotti

Saffron biscotti

1 h
Biscotti, Italian biscuits, have already become a worldwide phenomenon. In this recipe we spice them up with saffron. Try pairing saffron biscotti with mulled wine or coffee as a crunchy, colourful treat.


  • Set the oven to 175°C.
  • Coarsely chop the almonds. Mix the butter, sugar and saffron until pale. Stir in the eggs one at a time.
  • Mix together the flour, baking powder, vanilla sugar and almonds and stir into the batter until combined.
  • Place the dough on a floured work surface and roll it into two lengths as long as a baking sheet. Place them on a baking sheet with baking paper. Bake in the lower part of the oven for about 30 minutes.
  • Remove the tray. Reduce the heat to 100°C. Allow the lengths to cool slightly and then cut them into long, slanted pieces.
  • Put the biscuits back on the tray with the cut side up and dry them in the oven for about 30 minutes or until your saffron biscotti are dry.
  • Ready!

If you bake this for Christmas, try adding a little bit of ground cinnamon, ginger, cardamon. Of course only in small doses, so that it do not take away the shine from the saffron.

Saffron biscotti

Should biscotti dough be chilled before baking?
Chilling isn't necessary. The dough needs to stay malleable, so you can shape it into a classic biscotti-shaped log.
Why do my biscotti crumble when I slice them?
The trick to slicing biscotti after the first bake is to let it cool slightly (for about 10 minutes). Next, spritz the top of the dough lightly with lukewarm water, which will make it easier to cut. Finally, carefully slice the biscotti into 1 to 2-centimetre pieces, using a serrated knife.
Is it better to use oil or butter in biscotti?
Butter is better, because it contains both water, which turns to steam in the oven adding leavening, and also milk solids and sugars, which caramelise at high temperatures. Because oils are 100% fat and contain no milk solids or sugars, they don't caramelise in the same way. The biscotti will still taste nice, but they will be less crispy and golden brown.
How will I know when my biscotti are ready?
When your biscotti are beautifully brown around the edges, they are done.


150 g
Butter, room temperature
75 g
Caster sugar
270 g
½ g
420 g
Baking powder
1 tsp
Vanilla sugar
2 tsp

With their intoxicating scent, rich flavour, and eye-catching colour, saffron biscotti offer a touch of simple luxury that transforms your morning coffee break or afternoon tea from so-so to special-in a single bite.

The perfect Christmas biscuit

Nothing says Christmas like saffron. Plus these crunchy, golden-hued biscuits are designed for dipping and superb for sharing. They are the perfect accompaniment to hot chocolate, coffee, a lovely citrus-scented cup of festive mulled wine, and especially a good conversation with friends.

The loveliest gift to receive – and the easiest to give!

A gift from the kitchen is a gift from the heart. And with these golden beauties, the love is baked right in. Stored in an airtight container, they will easily keep for up to two weeks at room temperature – no need to freeze. That means they will be ready and waiting to be wrapped and delivered when the time comes. So, get a head start on your holiday baking: make a batch today!