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Spiced Saffron And Cardamom Biscotti

I’m sure most people have certain recipes which they are hesitant to re-approach for the fear of almost definite failure. Some such recipes are scary just to look through, because they’re so complicated that if one is successful it would seem to be by fluke! Then there are others which are very dece
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Course Snack
Cuisine Italian
Servings 2 dozen

Ingredients
  

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp masala chai
  • 3 or 4 pods cardamom , powdered
  • 1 / 2 cups sugar
  • 2 tbsps salted butter , at room temperature
  • 1/2 tbsp lemon zest grated
  • 1/2 tsp saffron
  • 1 egg
  • 1/8 cup milk warm
  • 1/4 cup chocolate mini chips

Instructions
 

  • In a bowl, whisk together flour, baking powder, chai masala and powdered cardamom. In a small bowl put the saffron strands and the warm milk, mix together and keep aside for the colour and flavour to develop.
  • In another larger bowl, beat together sugar, butter and lemon zest with a handheld mixer on medium speed, until pale and fluffy (about 2 minutes). Add the eggs and beat well. Now add the saffron-milk mixture and mix until combined. Add the whisked ingredients and beat on slow speed until just combined. Mix in chocolate chips and transfer dough to a work surface.
  • Divide the dough into two halves and shape each into a log about 11u201d by 1u201d and place on a parchment lined baking sheet leaving some space between them. Refrigerate for about 30 minutes.
  • Bake at 170C (325F) for about 25 to 30 minutes till the logs look dry and start browning at the edges. Take the baking sheet out of the oven and place on a wire rack. Let the logs cool for 15 minutes.
  • Place each log on a cutting board and cut into 1u201d thick slices with a serrated knife. Place the slices on the baking sheet, with the cut sides facing up and bake the biscotti for about 15 minutes or so, until they are a light brown in colour. Remove and cool completely on a wire rack. Serve or store in an airtight container.

Notes

Some tips that left me with biscotti instead of crumbs –
Do not overwork your dough.
To make working with sticky dough, lightly flour your hands before shaping the logs.
Lining your baking sheet with parchment paper is a GREAT idea. It makes shaping the logs and removing them easy.
Use the baking times in your recipe as a guide and watch them to make sure you get them out just when they’re done.
Use a serrated knife and cut the once baked biscotti in a sawing motion rather than pressing down (VERY IMPORTANT if you prefer slices to crumbs). Also let them cool before slicing them.
And just a reminder that I'm giving away a copy of Ice Pop Joy by Annie Daulter and if you would like to try your luck at winning, please leave a comment with your link at the post. The giveaway is on till the midnight of the 7th August, 2011.