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Saffron & Pistachio Swedish Skorpor (Christmas Biscotti)


  • 50g (3½ tablespoons) butter
  • 0.5g 1 packet saffron (see note 1)
  • 1 egg
  • 60g (1/3 cup) sugar
  • 130g (1 cup + 1 tablespoon) spelt flour (see note 2)
  • 3/4 teaspoon baking powder
  • 30g (3 tablespoons) chopped pistachios
  • Icing sugar for dusting


  1. Pre-heat the oven to 175º (350ºF) and line a large flat baking tray with grease-proof paper.
  2. 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 then beat in the egg.
  3. 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 around 16cm long and place on the baking tray. Bake for 20 minutes.
  4. Remove the cookies from the oven and turn it down to 125ºC (250ºF). Cut the cookies into fairly thick slices (around 1cm) and place back on the baking tray. Return to the oven and "dry" for a further 15 minutes. Sprinkle with a little icing sugar and enjoy!

Recipe Notes

1 - in Sweden, Saffron comes in 0.5g sachets and although I used ground saffron, you could also use strands.

2 - I used spelt flour because it is the flour I use most. The recipe works just as well with regular plain (all-purpose) flour.