Italienska Saffransskorpor….or Biscotti to you and me

This is one if those recipes that’s so easy to change around. I make it pretty regularly because it’s quite easy and always a hit.
My sisters hen party was on recently so I went back to Ireland especially for it and the whole weekend was all quite a big rush. So i rustled together some of this biscotti at home a couple of hours before we went. I changed it up a little bit because my parents always have some unusual ingredients in their presses. I find that now i’m settling into adult life on my own in this big world my kitchen is always my safe place…it used to be my bedroom when i was livign at home or living in shared apartments becuase it was the only room that was actually mine but now, the kitchen is my sanctuary.

Rob knows when i need to be left alone to bang around the presses and come close to breaking dodgey hand mixers or some vintage tea cups. So, in my kitchen even though i view it completely different to how my  mother does, i do find that it mirrors her kitchen alot. Certain products that she’s used over the years i must have in my press, even if i very rarely use them, for example, she always has a bottle of irel coffee, which is basically liquid coffee essence made from chicory and sugar. I’ve never seen this old fashioned bottle with a big logo of the map of Ireland in anyone elses kitchen but it’s my mission next time I’m home to pick up a bottle to make my kitchen cupboards complete, along with some other weird bits and bobs.
But anyway, back to biscotti. This version isn’t the regular Italian Biscotti most people know of, no no, this is the Swedish version I tried out when I was living in Stockholm and fell In live with it’s possibilities. This version is an interesting mix of hazelnuts, Saffron and some dark chocolate drizzled on top. Other variations that I’ve tried and tested is amaretto and almond or chocolate chip and Frangelico along with a lot of other ones but these are my favourite.

100g Butter
1g saffron (if using)
2 large free range eggs
140g sugar
300g plain flour
1 1/2 teaspoon of baking powder
100g Hazelnuts

Preheat the oven to 175°C and line a baking tray with some grease proof paper.

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. If you are adding alcohol or any kind of essence this is the stage to add it in.

Mix all the dry ingredients, make a well and fold into the wet mix. You may want to get your hands into the bowl at this stage, I find it can be a lot easier, especially if there are nuts involved.  The dough usually becomes very light and soft.

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 and cut them into 1cm thick slices and put back on the tray with the sides facing upwards.Put back into the middle of your oven for an additional 15/20 minutes until they are dry, crisp and crumbly.

Melt some good quality dark chocolate and drizzle over the biscotti with a whisk or a fork, leave chocolate to harden and serve.


One thought on “Italienska Saffransskorpor….or Biscotti to you and me

  1. Saw Leila Lindholm make this, always wanted to try them….! And I use the Irel coffee too! Ha I know what you mean it makes me feel like I’m in 1950s!

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