I’m on a roll! Yup, I’m actually taking the time to do some Christmas baking this year! I have always wanted to make biscotti as it seems slightly exotic to me, and this recipe really stood out! I’ve been cooking with saffron a lot this year, but had never imagined it in biscotti. Well, let me assure you, this recipe is stunning. Imagine the sunny fragrance of saffron; the rich bite of dark chocolate; the sweet tangy acidity of orange rind, and the bright green, salty crunch of pistachios. I dunked my biscotti in white chocolate, but these cookies don’t really need it. The choice is yours, but no matter what, these biscotti will be the star of your Christmas baking this year.
I discovered this recipe in the Winter 2014 issue of Taste magazine and will be sharing it with my blogging buddies over at Fiesta Friday this week. Come and join us! Our host, Angie, from The Novice Gardener hosts this virtual blog party every week, and we are so happy she does. We get to mingle a bit and share our latest and greatest.
Merry Christmas everyone, and I hope you enjoy the biscotti.
Saffron, Pistachio and Chocolate Chunk Biscotti
2 ¼ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup white sugar
1/3 cup unsalted butter, at room temperature
1 teaspoon orange zest
1 teaspoon saffron, lightly crushed
2 large eggs
½ cup roughly chopped pistachios
2 ½ ounces dark chocolate, roughly chopped
White or dark chocolate for decoration
Preheat oven to 325 F. Line a baking sheet with parchment paper.
Mix together flour, salt and baking powder in a small bowl and set aside.
In a large bowl, cream together the butter, sugar, orange zest and saffron, until pale and fluffy.
Beat in the eggs, one at a time. Add the flour mixture and stir until combined.
Stir in the pistachios and chocolate chunks by hand with a wooden spoon.
Gather together the dough and divide in half on a prepared baking sheet. Shape each portion into a log, 2 inches wide by ¾ inch high. Be sure to space the logs 3 inches apart to allow for expansion while baking. You may want to use a wet spatula to make this easier.
Bake until almost golden: 30 – 35 minutes.
Remove from the oven and let cool on the tray for 10 minutes.
Cut diagonally into ½ inch slices and stand them up on a cooling rack. Place the cooling rack on a new baking sheet and return to the oven. Bake for an additional 20 – 30 minutes until the biscotti are very firm and golden brown. The centers may be a bit soft, but they will continue to dry out as they cool.
Dip in melted chocolate and place on parchment paper to cool.
Store in an air-tight container for up to one week at room temperature, or freeze for up to one month.