At the end of November, baking saffron biscotti is a must for me. You simply have to bake them at this time, and they taste just like Christmas, even though saffron isn’t only a Christmas spice. I make a double batch so that they last all of December, and they are without a doubt the best fika ever. I got the recipe from a magazine many years ago, but I cannot remember which. I still have the cutout magazine page, which nowadays is placed in a plastic folder for safekeeping so that it won’t brake.


200 g melted butter
2 g saffron
4 eggs
3 dl sugar
10 dl flour
1 tbsp. baking soda
3 dl chopped nuts of choice (I use flaked almonds)

Mix the butter and saffron.
Ad the rest of the ingredients.
Work together to a dough.
Form the dough into 6 lengths and put on oven treys with baking paper.
Bake in 200° for 10 minutes.
Take the treys out and let the lengths cool down. Then cut them in diagonal pieces.
Lower the oven temperature to 175° and put the treys with the biscuits back in the oven. Bake for another 10-15 minutes.
Turn off the oven, but keep the biscuits inside and let them cool down, preferably overnight.

A glass jar with the saffron biscuits is a perfect as a gift.

Earlier years I baked a lot in time for first of advent, but nowadays the varieties are very few. Except for saffron biscotti, I also bake saffron buns (also a must), and if I feel like it, perhaps maybe gingerbread. Christmas isn’t just about cakes 🙂