Bonus Recipe: My Best Biscotti Yet

This is my longtime go-to recipe, with a brilliant new flavor twist

As a small token of my appreciation for paid subscribers, I’m excited to share an extra recipe this week, for these incredible biscotti.

I first learned how to make biscotti in this style at the Blue Grotto, a restaurant on New York’s Upper East Side where I worked during college (it’s long been closed). It took me years to figure out how to properly adapt their recipe for a home kitchen, and once I did, I shared it in Start Simple (page 232). I make it every year around Christmas — it’s so easy, so sturdy for cookie boxes, and has such a good yield, and I love playing around with the additions.

This is my best flavor combo yet. There’s a pinch of saffron, which is bloomed in almond extract, plus chewy bits of candied ginger, and sweet pistachio nuts. It’s complex in the best way; no one I’ve sampled them out to has been able to pinpoint exactly what’s going on, but they really love them. I hope you’ll give them a try!

Thank you again for your support this year in this newsletter venture. I’m wishing the best for you and yours, and a happy holiday season. —Lukas

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Saffron Biscotti with Ginger & Pistachios