recipe for biscotti et al. was: RE: SaffronRE: Saffron and a bit OT

Jim McKenney
Mon, 31 Oct 2005 19:15:50 PST
I don't want to be accused of being one of those persons who always omit
something from a recipe, but that's exactly what I (unintentionally) did
when I gave the recipe for the biscotti.

The missing ingredient? Saffron, of course. 

When the eggs are added, add the liquid in which a pinch of saffron had been
previously soaked. Don't overdo the saffron. If you are sure you like
saffron, add the soaked styles, too. Otherwise, strain them out. The
finished biscotti will have a nice rich yellow color in addition to their
complex and delicious taste. 

Jim McKenney
Montgomery County, Maryland, USA, USDA zone 7, where these saffron biscotti
have been known to provoke hitherto unsuspected jealousies among family and

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