Saffron Toasts

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 16 to 18 toast slices

Recipe photo

These toasts seem similar to classic biscotti but are much lighter and airier in texture. They have a crisp crunch followed by a melt-in-your-mouth finish. Serve these as appetizers with a glass of wine, or as part of an antipasti platter.

Saffron Toasts

star rating (3) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 16 to 18 toast slices
Published: 08/19/2013

Ingredients

Tips from our bakers

  • If you don't have a biscotti pan, bake the batter in a greased 9" x 5" loaf pan. Increase the baking time by 10 minutes, baking until the sides of the loaf pull away from the edges of the pan.

Directions

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1) Soak the saffron threads in the water for 10 to 15 minutes to soften them for baking. Preheat the oven to 375°F and lightly grease a 12" x 5 1/4" x 2" biscotti pan. .

2) With a hand-held mixer or egg beater, whisk the eggs and sugar together until light in color, thickened, and foamy.

3) Stir in the saffron/water. Lightly sprinkle 1 cup of flour over the surface of the mixture and fold it in gently. The mix will be thick and sponge-like, full of air and a deep yellow color.

4) Spread the batter into your prepared biscotti pan and bake for 20 to 22 minutes. The edges be well-browned and begin to pull away from the sides of the pan. Set the pan on a rack to cool for 10 minutes.

5) Turn the loaf out onto a cutting board and use a sharp serrated knife to slice it into 1/2" slices. Lay each slice on a baking sheet, cut side up (and down).

6) Place the pan under the broiler until the toasts begin to darken at the edges about 1 to 2 minutes. Remove the pan from the oven, carefully flip each slice over and broil the reverse side as well.

7) Cool the toasts completely before serving. Store in an airtight container or zip-top bag for up to 3 weeks.

Yield: 16 to 18 slices.

Reviews

1
  • star rating 02/26/2015
  • Mayre from Boston, MA
  • My family, including 11 year old son, loves these. Easy to make especially if you get the biscotti pan. Can these be made GF? I have a friend that would love these but she is GF.

    You can try making them GF by using the GF flour and a 1/4 tsp of xantahn gum. We haven't tried it, but it would be an experiment. Try it without the saffron the first time! Happy baking! Laurie@KAF

  • star rating 11/25/2013
  • klokanek from PA
  • Exceptionally easy--I doubled the recipe, used two loaf pans making the appropriate bake time adjustment, and got it done in good time. I initially thought they were too sweet . . . and then ate four! Wine tasting party where I took them yummied them up and asked for the recipe; one woman said it was a very kid-friendly recipe. Just very good yield for such a small effort. Thanks!
  • star rating 09/17/2013
  • Kari from Martinez, CA
  • I made these in 2 disposable paperboard pans (from the grocery store), each measuring 8" or 9" x 2.5". I probably could have used 3 in order to get a flatter cookie. Ended up baking them for 18 (or more) minutes, even with the narrower pans. I probably didn't toast the first side long enough and over-toasted the second side. Whoops! Oh well, I "filed" them a bit with my very coarse micro plane grater, and now they look fine. Haha. As far as taste, they are very different from what I imagined but very interesting, nonetheless. I would definitely try them again--seems like an excellent base recipe for many different flavors!
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