A hint of saffron in this recipe for cinnamon raisin biscotti makes them special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.
Makes about 20 pieces
3 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
1 tablespoon vanilla extract
1 large egg
1/2 cup all purpose flour, sifted
3/4 cup whole wheat flour
1 teaspoon baking powder, sifted
1 tablespoon ground cinnamon
1/3 cup raisins
Preheat oven to 350F.
Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.