Vegan saffron biscotti
These vegan saffron biscotti are the perfect combination between sweet and tasty and is the perfect treat with a cop of coffee or tea, after dinner or when you just want something sweet but not too sweet.
This is a recipe I came up with after making a batch of chocolate chip cookies that turned out waaay to hard. I adjusted the recipe, added some ingredients, removed a few and changed the time in the oven and got the most delicious saffron biscotti with almonds.
Saffron – the worlds most expensive spice
Most people know that saffron is one of the most expensive spices, but surprisingly few knows how to use it. But before we get in to how to use it, lets take a look at its history and what makes it so expensive.
The saffron originates from the flower crocus sativus, commonly known as the saffron crocus. Each flower on the saffron crocus produces only three strains of saffron and it blooms for only one week each year. It takes over 30 flower for one gram of saffron and it has to be harvested by hand in the mid morning when the flowers are still closed.
I’m Sweden, saffron is a typical Christmas spice and we use it for pastries, sauces, pots and other kinds of recipes where one of the most common is the saffron bun. For more recipes with saffron search for saffron here in the blog or check out these saffron, white chocolate buns.
- 140 g plant based butter
- 2/3 cup soft brown sugar
- 2/3 cup granulated sugar
- 1/2 cup plant based milk
- 2,5 cups wheat flour
- 1 tsp baking powder
- 0,75 g saffron
- 150 g almond flakes or crushed almonds
Preheat the oven to 350°F (180°C)
Mix butter, brown sugar and granulated sugar together.
Grind the saffron and mix with the milk.
Add the saffron milk and mix with the butter and sugar.
Sift in the flour and baking powder and mix.
Add the almonds and mix.
Form the dough into two pieces, approximately 7×30 cm and 2 cm thick.
Put dough on a baking tray lined with baking paper.
Cook for 15 minutes until the edges starts turning brown. Carefully cut the dough into smaller pieces, separate them and put in the oven for another 4 minutes.
10. Let the cookies cool on a wire rack for a while before eating.
Have you tried this recipe? Leave a comment and rate the recipe to help others find the right one! I love to see your results on my recipes, so if you post an image on instagram, don’t forget to use the hashtag #wonderveganrecipe and tag me @wondervegan so I can check it out.