Saffron biscuits with white chocolate and black currants that are so tasty that you’ll want to make them all year round. They pair perfectly with a cup of tea and are even more delicious with some butter. Biscottis are such a nice treat in general and these are my favorites among them. They’re based on a recipe that I found online in which I changed some of the ingredients. I chose a different kind of sugar on top and I used white chocolate and black currants instead of almonds. Most often I make these for Christmas and they’re perfect for any occasion, I also like to wrap them in cellophane and bring them as a gift to festivities.
100 g butter
1 g of saffron
2 organic eggs
1.5 dl white granulated sugar
5 dl all purpose flour
1.5 tsp baking powder
100 g of chilled white chocolate
100 g blackcurrants
(Instead of 1.5 dl whole almonds)
Pearl sugar / Nib sugar
- Preheat the oven to 175 ° C.
- Melt the butter with saffron. Pour into a bowl to chill a bit and then stir in the eggs.
- Mix the dry ingredients into the bowl with butter, eggs and saffron. Mix in chocolate and currants, but work quickly so that the currants and chocolate doesn’t get mashed by the warmth of your hands.
- Shape the dough into three lengths and place them on a plate. Sprinkle with pearl sugar.
- Bake in the middle of the oven for about 25 min.
- Take them out and reduce the temperature to 125° C.
- Cut the rolls into 1 cm thick slices and put them back on the plate.
- Dry the biscuits in the middle of the oven for about 10 min.
- Turn off the oven and leave to dry in the heat until the oven has cooled (or overnight).
I hope that you’ll enjoy these saffron biscuits with white chocolate and black currants (the original recipe is made by the lovely Leila Lindholm) and if you liked them do check out my Oatmeal cookies, they have the winning combination of white chocolate and cranberries, that’s so yummy.