Saffron Biscotti Recipe from Pizzetta 211

This saffron biscotti recipe from San Francisco’s Pizzetta 211 restaurant makes for a perfectly civilized way to end a meal.

| December 2012

The Blue Bottle Craft of Coffee (Ten Speed Press, 2012) by James and Caitlin Freeman and Tara Duggan is a be-all book on today’s coffee culture. This how-to and why manual will thrill coffee geeks, amateurs and professionals alike with beautiful brew tips and tasty recipes. This saffron biscotti recipe, courtesy of the charming pizza restaurant Pizzetta 211 in San Francisco's Outer Richmond district, is excerpted from the section “Perfect for Dunking”.

You can purchase this book from the Mother Earth Living store: The Blue Bottle Craft of Coffee.

Saffron Biscotti Recipe

Makes about 3 dozen biscotti
Hands-on time: 45 minutes
From start to finish: 2 hours, 30 minutes

• About 30 threads saffron (to yield 1/8 teaspoon ground saffron)
• 1 egg, at room temperature
• 1/2 cup sugar
• 1/4 cup almonds
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 egg white

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Crush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternatively, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the biscotti.

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