Saffron and almond biscotti
1 g. saffron, crushed in mortar
2/3 c. granulated sugar
2 c. all-purpose flour
1.5 tsp. baking powder
2/3 c whole almonds (or coarsely chopped to make the cookies easier to slice)
Heat oven to 350 F/175 C. Melt butter and saffron, pour in bowl and stir in eggs. Mix dry ingredients and almonds and stir into the butter mixture until combined. Divide into thirds and form 3 long pieces of dough. Bake for approximately 25 minutes or until just starting to turn golden. Remove and lower heat to 250 F/125 C. Slice into 3/4 inch slices on the bias and return them to the baking sheet with cut side up. Toast them in oven for about 10 minutes. Turn off oven and let them stay in there until the oven has completely cooled or overnight.