...Influenced by Italy.
Every year Sweden’s most famous mulled wine, Blossa, presents a different twist of their classical recipe. This year Italy will visit Swedish homes and Swedish smorgasbords during Christmas. The mulled wine has a taste of limoncello, thyme, rosemary and basilica. I am super excited to taste Blossa’s special edition, like every year, but this one will be particurlarly special. I am going to mix a bit of the mulled wine with some prosecco and instead of gingerbread, I will serve Italian saffron biscotti.
Italian Saffron Biscotti
Portions: 40 pcs
100 g butter or margarine
1/2 g saffron
1 1/2 dl of cream sugar
2 eggs
5 dl of wheat flour (5 dl corresponds to 300 g)
1 teaspoon baking soda
1 1/2 dl pistachio or other nuts
Put the oven at 175˚C.
Melt the grease in a saucepan.
Blend the saffron with some of the sugar.
Mix the saffron with the butter. Pour it in a bowl and allow to cool.
Stir the eggs and the sugar.
Mix flour and baking soda.
Chop the nuts roughly.
Stir the nuts and flour mixture and work together to a dough.
Divide the dough into 4 pieces.
Roll each piece to a length about 40 cm long.
Put them on a plate of baking paper.
Bake in the middle of the oven for about 15 minutes. Let them cool a little.
Lower the temperature to 100 degrees.
Cut each length into about 10 oblique slices and put them back on the plate with the chopped part facing upwards. Bake in the middle of the oven for about 1 hour or until they feel dry. Leave the oven a bit open. Turn around the biscotti after an half of hour. Let them cool down and then they’re ready to serve. Easy peasy!
Enjoy & Salute!
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