Saffron and Cranberries Biscotti

Olivia Homecook
by Olivia Homecook
30 Biscotti
55 min

This take on biscotti uses saffron to create a fragrant and beautifully coloured cookie that pairs well with tea or coffee.

Cranberry isn't in the usual biscotti, but has been paired with saffron here to create a pretty pattern and colour combo, as well as offer some sourness to add some balance and intrigue. You could of course swap it out for raisins, dried citrus peel, or dried fruit of your choice.

Biscotti, once baked, can be stored in an airtight container at room temperature for around 5 days. The uncooked dough can be frozen beforehand, and then baked at a later date.

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Saffron and Cranberries Biscotti
Recipe details
  • 30  Biscotti
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 4 oz ir 113 grams butter
  • 1 tsp saffron thread
  • 2 large eggs, lightly whisked
  • 1 tsp vanilla extract
  • ¾ cup or 150 grams granulated sugar
  • 2⅛ cups or 270 grams all-purpose flour
  • ½ cup almond flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup dried cranberries, roughly chopped

Preheat the oven to 350°F. Line a baking tray with parchment paper.
In a small pan on low heat, melt the butter together with the saffron thread, remove from the heat and let it cool. Add the vanilla extract.
Add the eggs and whisk lightly until just mixed.
In a medium bowl, add and mix the sugar, flour, almond flour, baking powder, and salt. To this, add and fold in the butter egg mixture and dried cranberries. Using a wooden spoon, mix until it forms a dough.
Divide the dough in three. Shape each dough into a ball and then use your hands to shape each ball into a log that is about 9" (L) x 2.5" (W) x 0.8" (H). Place them on the prepared baking tray.
Bake in the middle of the oven for about 25 minutes, take it out and let the logs cool on the baking tray for 10 minutes.
Lower the oven temperature to 250°F.
Use a sharp knife to cut the logs diagonally, which forms the biscotti shape. When cutting, press straight down with the knife rather than sawing.
Place it back on the baking sheet, leaving a little bit of space between them.
Bake for another 12-15 more minutes, until dry.