saffron rusks

Easy to make - although a bit time consuming since they have to dried in oven for quite some time. Although perhaps not four hours, which I did this time since they seemed to soft for rusks, but in the end they turned out a bit like mini bricks. Never mind. I've made them before and they turned out lovely. So please continue -

and very satisfying in taste. Here's the recipe for biscotti style

S a f f r o n   r u s k s
makes about 40-50

220 g almonds
1 g saffron + 1 sugar lump
2 organic eggs + 1 egg white for glazing
2 dl caster sugar
1 tsp salt
~5 dl white flour
1 tsp baking powder

1. Finely grind 40 g of the almonds. Chop the rest very coarsely. Crush the sugar lump with the saffron in a mortar.

2. Mix the almonds, eggs, sugar, saffron and salt. Mix the flour with the baking powder and add that to the rest little by little. Be sure not to add too much flour.

3. Cover a baking sheet with baking paper. Roll the rusk dough into lengths and place them on the baking sheet. Brush them with the lightly whipped egg white.

4. Bake them for about 20 minutes in 180 degrees C. Remove the rusks from the oven and lower the temperature to about 100 degrees C.

5. Cut the lengths into biscotti sized rusks and then dry them in the oven for some 40 minutes plus - once again, by experience is that it takes quite a bit longer than 40 minutes to get them dry. But 4 hours might have been a bit long then...

Enjoy with a cup of your favourite tea ~