Biscotti D'Amaretti

Saffron in a cookie might sound like a reach, but one bite of these biscotti d’amaretti and you’ll wonder why it isn’t standard practice.

That golden thread of saffron works alongside lemon zest and almond extract to create a flavor that’s floral, citrusy, and nutty all at once.

Brushing the loaves with foamy egg white before the first bake gives them a crackly, glossy crust that looks as good as it tastes.

Here’s the real trick: store them in a paper bag for a day or two and they soften just slightly, landing in that sweet spot between crisp and tender.

Kitchen Tips

• A pinch of saffron goes a long way. Steep it briefly in a teaspoon of warm water if you want to distribute the color more evenly through the dough.
• Toast the almonds before stirring them in. Raw almonds don’t bring nearly enough flavor to the party.
• Let the loaves cool a full hour before slicing. Cutting too soon will give you crumbly slices instead of clean ones.
• For gifting, these are ideal. They ship well and actually taste better after a couple of days.