Go Back Email Link

Saffron & Pistachio Swedish Skorpor (Christmas Biscotti)

Servings: 15 cookies

Ingredients

  • 50g (3½ tbsp) butter
  • ½ gram (⅛ tsp) saffron (see note 1)
  • 1 egg
  • 60g (⅓ cup) sugar
  • 130g (1 cup + 1 tbsp) spelt flour (see note 2)
  • ¾ teaspoon baking powder
  • 30g (¼ cup) chopped pistachios
  • icing sugar for dusting

Instructions

  • Pre-heat the oven to 175º (350ºF) and line a large flat baking tray with grease-proof paper.
  • Gently heat the butter in a pan until it is almost melted.
  • Remove from the heat and stir in the ground saffron.
  • Leave the mixture to cool for around five minutes and then beat in the egg.
  • Mix all the remaining ingredients in a large bowl.
  • Add the butter/saffron mixture and stir until a dough forms.
  • Roll into two long sausages, until they are both around 16cm in length.
  • Place on the baking tray. Bake for 20 minutes.
  • Remove the cookies from the oven and turn the temperature down to 125ºC (250ºF).
  • Cut the cookies into fairly thick slices (around 1cm / ½ inch) and place back on the baking tray.
  • Return to the oven to "dry" for a further 15 minutes.
  • Remove from the oven, and sprinkle with a little icing sugar. Enjoy!

Notes

 
This recipe came from my favourite Swedish baker, Leila Lindholm. I have amended the recipe to include spelt flour. I also halved the ingredients, which yielded around 15 skorpor.
  1. In Sweden, saffron comes in half a gram sachets, and although I used ground saffron, you could also use strands.
  2. You can use spelt or regular flour for this recipe (just use the same amount).
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.