Almond-Saffron Biscotti

Almond-Saffron Biscotti

  • Prep: 20 min
  • Cook Time: 45 min
  • Total: 1 hr 5 min
  • Serving: 24
The unique combination of almond and saffron gives these crunchy cookies an exquisite and unparalleled flavor. You can always omit the saffron, but I doubt you will once you sink your teeth into these goodies.


  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 pinch of saffron threads
  • ½ cup granulated sugar
  • ¼ cup brown sugar, firm packed
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • ½ cup toasted almonds
  • 1 egg, beaten (for brushing)
  • ½ teaspoon cinnamon
  • 1 tablespoon granulated sugar


  1. Preheat oven to 325 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Mound flours, baking powder, salt, saffron, and sugars on a clean surface and use your hands to combine. Make a well in the center of the dry ingredients. Pour eggs and water into well.
  4. Mix dry and wet ingredients together with a fork or your hands by bringing dry ingredients into center with wet ingredients.
  5. Continue mixing until a stiff dough forms.
  6. Add a bit more water, if dough is too dry, adding just enough water to incorporate ingredients into a tacky, not wet, dough.
  7. Add almonds and knead until smooth, about 1 to 2 minutes.
  8. Half the dough and roll two 1 ½ x 10 inch logs, arranging them 2 to 3 inches apart on baking sheet.
  9. Mix ½ teaspoon cinnamon and 1 tablespoon granulated sugar for sprinkling
  10. Brush with remaining egg and sprinkle with cinnamon and sugar.
  11. Bake for 45 minutes. Transfer logs to a cutting board and cut into ½ inch diagonal slices. Return to baking sheet and bake until pale brown, about 15 minutes. Flip biscotti over and bake for another 10 minutes or until lightly browned on the second side.
  12. Increase baking time, if needed, to get a crunchy dry cookie.
  13. Let cool completely.


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