Saffron and Pistachio Biscotti Recipe

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Grind saffron threads with a mortar and pestle until finely ground.

Add the saffron and pistachios to the flour mixture and stir to combine.

Gradually add the dry ingredients to the butter mixture until well combined.

Divide dough into two equal portions and shape each into a log about 2 inches wide and 12 inches long.

Place the logs onto the prepared baking sheet, leaving some space between them.

Bake for 20-25 minutes, or until lightly golden brown.

Remove from the oven and let cool for 10 minutes.

Slice the logs into 1/2 inch wide pieces and place them cut side down onto the baking sheet.

Bake for an additional 10-15 minutes or until the biscotti are lightly golden brown and crispy.

Remove from the oven and let cool completely before serving.