Saffron & Pistachio Swedish Skorpor (Christmas Biscotti)
Servings: 15 cookies
Ingredients
- 50g (3½ tbsp) butter
- ½ gram (¼ tsp) saffron (see note 1)
- 1 egg (medium)
- 60g (⅓ cup) sugar
- 130g (1 cup + 1 tbsp) spelt flour (see note 2)
- ¾ tsp baking powder
- 30g (¼ cup) chopped pistachios
- icing/powdered sugar (for dusting)
Instructions
- Pre-heat the oven to 175º (350ºF) and line a large flat baking tray with grease-proof paper.
- Gently heat the butter in a pan until it is almost melted.
- Remove from the heat and stir in the ground saffron.
- Leave the mixture to cool for around five minutes and then beat in the egg.
- Mix all the remaining ingredients in a large bowl.
- Add the butter/saffron mixture and stir until a dough forms.
- Roll into two long sausages, until they are both around 16cm in length.
- Place on the baking tray. Bake for 20 minutes.
- Remove the cookies from the oven and turn the temperature down to 125ºC (250ºF).
- Cut the cookies into fairly thick slices (around 1cm / ½ inch) and place back on the baking tray.
- Return to the oven to "dry" for a further 15 minutes.
- Remove from the oven, and sprinkle with a little icing sugar. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- In Sweden, saffron comes in half a gram sachets, and although I used ground saffron, you could also use strands.
- You can use all-purpose (plain) flour instead of spelt flour. Just do a straight swap.
