Gorgeous Almond Saffron Biscotti

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Saffron? Saffron?… Saffron!!

You know the spice that is more expensive than gold? No, yes? Would love to know if you have ever had saffron as it is a super traditional spice to use around Christmas in sweet treats here in Sweden.

– But Hanna, isn’t biscotti Italian? you say.

Yes but, hush. I promise you the combination is absolutely amazing. I thought I only liked saffron in cooking, as it is a common spice to use in some indian dishes and in fish soup, but this surprised me and my brother so much. It is a perfect sweet treat to enjoy perhaps for breakfast, as it is only made with good ingredients, or with a warm, soothing beverage in front of a fire. Oh man… yum…. How you want to devour this deliciousness is up to you.

Enjoy and happy first Advent everyone!


PS. This is the first out of at least five christmas inspired recipes, so stay tuned for more deliciousness.

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Healthy homemade Saffron Biscotti

[Vegan, whole food, refined sugar-, gluten-, grain-, oil-free, paleo]

Serving 20 medium biscuits     Preptime: 15 minutes

Baking time: 30 minutes     Total time: 1 hour

  • 6 dl / 2,5 cup flour of choice*
  • 2 tbsp arrow-root*
  • A pinch of salt
  • One package à 0,5g of saffron
  • 1/2 tbsp baking soda
  • 6 tbsp honey or other liquid sweetener of choice
  • 4-6 tbsp water
  • 1/2 vanilla essence or extract
  • 1 dl / 1/2 cup chopped almonds or nut of choice
  • If you like you can add in some chopped vegan white chocolate or such delicous additions
  1. In a food processor, mix the flour, arrowroot powder, salt,  saffron and baking soda.
  2. Add in the honey, water and vanilla until the dough forms a ball.
  3. Remove dough from food processor and work in nuts with your hands.
  4. Form dough into 2 logs on a parchment paper lined baking sheet, gently pat down and shape the logs.
  5. Bake at 175ºC / 325°F for 15 minutes in the bottom of the oven, then remove from oven and cool for around 15 minute.
  6. Cut the logs into 2 cm / 3/4 inch slices on the diagonal with a very sharp knife
  7. Spread slices out on a baking sheet and bake at 150C / 300°F for 12-15 minutes
  8. Remove from oven and allow to cool, set, and become crispy

*I used 4 dl almond flour and 2 dl whole grain spelt flour, but other flours work too, if you use a flour containing gluten than you can skip the arrowroot! Remember to use a flour that suites flavour wise and this purpose.

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