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  • Angelica Larsson

Saffron biscotti | Christmas | Vegan

Hello my lovelies! The end of the year is near and we have begun the cosy time of Winter and along with that we are of course going to focus on the feast that goes hand in hand

with Christmas.


We are making crunchy, nutty and packed full of saffron biscotti.




You can follow along below:



What you need for saffrons biscotti:


7 dl (2.8 cups) flour

2 dl (0.8 cups) vegan milk

1 1/2 dl (0.5 cups) whole almonds

1 1/2 dl (0.5 cups) sugar

1 1/2 tsp baking powder

100g vegan butter

5g saffron


Brown sugar for sprinkling


Begin with preheating the oven to 175°C (347°F)



Add the butter, milk and saffron in a pot and bring up to a boil at medium high heat.

Take off the heat and set aside for now.


In a large bowl add flour, sugar, baking powder and whole almonds. Now pour in

the saffron mixture and the milk and whisk until it comes together as a dough.


Divide the dough into 3 and shape them into lengths about 5-6 cm wide.


Place the lengths onto a baking tray covered with a baking sheet and drizzle

with brown sugar.


Bake in the middle of the oven for 25 minutes.


Remove the biscotti from the oven and reduce the heat to 125°C (257°F)


Before popping them back into the oven we need to slice the dough into pieces

about 1 1/2 cm thick. Rinse and repeat until they are all sliced.


Pop them into the oven for 10 minutes, then turn off the heat and let them

dry in the remaining heat until the oven has gone cold.



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