Saffron and Pistachio Biscotti

Ingredients:

For the Biscotti:

• 2 1/4 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• A pinch of saffron threads, finely crushed

• 3/4 cup pistachios, roughly chopped

• 3 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 orange (optional for added flavor)

For the Egg Wash:

• 1 egg, beaten

• A pinch of sugar

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and crushed saffron threads.

3. Add Pistachios: Stir in the chopped pistachios (and orange zest, if using) into the dry ingredients.

4. Combine with Eggs and Vanilla: In a separate bowl, beat the eggs with the vanilla extract. Add this to the dry ingredients and mix until a dough forms. The dough will be sticky.

5. Shape the Dough: Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet.

6. Apply Egg Wash: Brush the top of the logs with the beaten egg and sprinkle with a pinch of sugar.

7. First Bake: Bake for 25-30 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool for 10 minutes.

8. Slice the Biscotti: Using a serrated knife, cut the logs on a diagonal into 3/4-inch slices.

9. Bake Again: Arrange the biscotti, cut side down, back on the baking sheet. Bake for an additional 10-15 minutes, turning once, until they are crisp and lightly golden.

10. Cool: Remove from the oven and let cool on a wire rack.