"When inspiration strikes but you don't have the time to execute" could be the tagline for my life. I constantly imagine combinations and variations of dishes but am usually so busy I don't have enough consecutive hours to accomplish anything. When I do find those glorious hours I try to make at least three different things so I can feel moderately productive. I found a string of hours this past weekend and finally made some biscotti I wanted to try out since the spring. My base comes from Epicurious but the flavor is all my own.
How did I get here? An abundance of saffron (who says such things?) One of the most delicate and expensive spices on the market and I have too much? I'd done enough stews calling for saffron that I had extra and wanted to explore the spice's sweeter side. Plucked from thousands of croci to make just one ounce, saffron encompasses both savory and floral notes. Don't ask how I got there but I some how figured saffron would go well with pistachios, honey and a bit of garam masala. The garam masala is not as much of a wild card as you think. It's base is pepper and pepper actually comes from a fruit so it ends up pairing well with honey and saffron.
Here's hoping I don't have to wait too long until I have time for my next exciting inspiration. Until the next dish, ciao!
3 1/4 cup all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/4 cup sugar
10 tablespoons butter, melted
3 large eggs
2 teaspoons vanilla
1/2 cup (heaping) chopped pistachios (raw or roasted is fine)
1 1/2 teaspoons finely chopped saffron
2 1/2 tablespoons honey
1/2 teaspoon garam masala
- Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, honey, saffron and garam masala in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in pistachios.
- Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
- Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
- Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)