Biscotti with saffron and dark chocolate
5 servings
60 minutes
Biscotti with saffron and dark chocolate is a refined delicacy of European cuisine that combines the sophistication of spicy saffron with the rich bitterness of chocolate. These crunchy Italian cookies originated in Tuscany and are baked twice for density and longevity. The thin slices of biscotti have a delightful aroma, and their texture pairs perfectly with espresso – the traditional way to enjoy them. Saffron gives these biscotti a warm, slightly honeyed flavor note, while chocolate adds richness. This dessert is perfect for leisurely evenings, sophisticated conversations, and savoring the moment. Serve them with a cup of strong coffee or sweet wine to fully reveal the complexity of flavors.
1
Preheat the oven to 160 degrees.
2
Mix the dry ingredients: flour, salt, sugar, baking powder, and saffron. Make a well in the center of this mixture and pour in the milk, melted butter, egg, and finally chocolate; knead into a sticky dough. Divide the dough into two halves, roll them into balls, and then shape the balls into 15 cm sticks. Chill the sticks in the refrigerator for 20 minutes.
- Wheat flour: 1.5 glass
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
- Sugar: 0.5 glass
- Butter: 2 tablespoons
- Chicken egg: 1 piece
- Ground saffron: 0.5 teaspoon
- Milk: 30 ml
- Dark chocolate: 0.5 glass
3
Place the dough bars on a baking tray lined with parchment paper and bake for 30-35 minutes. Remove, cool for 15 minutes, slice into 1 cm thick pieces, return the slices on their side to the tray, and bake at a reduced temperature of 150 degrees for an additional 15-20 minutes. Remove, cool, and serve with espresso.