Also known as ‘Saffron Biscotti,’ these Swedish Saffron & Pistachio Cookies are a staple of Swedish Christmas. Great with coffee or mulled wine — have them for your next snack or dessert!
Saffron treats, you see them everywhere in Sweden during Christmas.
So, take your pick and share them with your friends!
HOW TO MAKE SWEDISH SAFFRON & PISTACHIO COOKIES
WHAT KIND OF SAFFRON SHOULD I USE FOR THIS PISTACHIO BISCOTTI RECIPE?
You can use either saffron threads or powder — it does not make a difference.
Just make sure you mix it with the warm, melted butter for the color to seep through.
If you are using threads, it’s better to use a teaspoon to smash them first, before mixing with the melted butter.
CAN I CUT THESE PISTACHIO COOKIES DIFFERENTLY?
I prefer to cut them in this size, to make it easier to fit in tin cans or small plastics for giving as gifts.
Pay attention to the cooking time when you’re cutting them in bigger (or smaller) sizes, though.
You might need to adjust the length of baking slightly.
HOW TO STORE THESE SAFFRON BISCOTTI?
Keep them in a dry, airtight container, and they will be good for weeks.
Storing them in ziplock bags would also work. But only if you don’t intend to keep them for long.
TIPS ON MAKING THIS PISTACHIO COOKIES RECIPE:
- If the dough is too wet, do not hesitate to add some more flour.
- Feel free to roast the pistachio if you want a deeper flavor. In case you haven’t noticed, that’s what I used for this recipe (and video).
- Always place your baking tray in the middle of the oven. The cookies will never burn because of the low temperature.
WHAT TO SERVE WITH SAFFRON COOKIES?
Coffee, tea, dry wine, or mulled wine — pretty much anything, to be honest.
These cookies are not too sweet, so even with a sugary beverage, you won’t have a problem.
My only complaint about these cookies? Why only for Christmas?
Nah, now that you have the recipe, do what I do – make them the whole year-round! 🙂
FOR OTHER COOKIE IDEAS, CHECK OUT COOKIES COLLECTION!
OR IF YOU WANT A SAVORY OTHER SAFFRON RECIPE, THEN YOU MIGHT LIKE SAFFRON RICE!
Swedish Saffron & Pistachio Cookies
- 100 grams butter (1/3 cup + 3 tbsp when melted), warm
- 1/8 tsp saffron powder
- 1/2 cup sugar
- 2 medium eggs
- 2 cups flour, heaping (might need a bit more when dough is wet)
- 1 tsp baking powder
- 1/2 cup pistatchio, chopped roughly
- Preheat oven to 180°C (350°F).
- Combine melted butter and saffron. Mix and set aside.
- In a separate bowl, combine sugar and eggs. Mix.
- Add saffron and butter mixture. Mix.
- Add flour and baking powder. Mix thoroughly.
- Add chopped pistachios. Mix until a dough starts to form. It's ok to use your hands at this point.
- Form a ball of dough and cut in into four equal portions.
- Form a log for each portion (about 27-29 cm long).
- Place the logs on a tray, lined with a baking sheet.
- Place the tray in the middle of the oven for 15 minutes.
- Take the tray out of the oven and adjust the oven into 120°C (250°F).
- Let the logs cool for 15 minutes.
- Once properly cooled, cut logs into equal portions (about 1 & 1/2 cm width each).
- Place the cookies back on the tray lined with baking sheet. Place the tray back in the oven for 30 minutes.
- Take the tray out of the oven and turn the cookies to the other side. Place the tray back in the oven for 30 more minutes.
- Take the cookies out of the oven and let cool.
- Add a bit more flour if the dough is too wet. It shouldn't be too wet (or too sticky) that you cannot form it into a ball.
- Raw or roasted pistachios can be used for this recipe. Go for whatever you prefer.
- Place your baking tray in the middle of the oven. Do not be concern about burning the cookies. It will never happen because of the low-temperature setting of the oven.
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