Saffron biscotti

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Heat the milk in a small saucepan or microwave, add the saffron, and let it steep.

Beat the butter and sugar with an electric whisk for 2-3 minutes.

Add the eggs one at a time, beating well after each addition, then pour in the saffron milk, continuing to beat until you achieve a uniform red color.

Stir in the baking powder, flour, almonds, and breadcrumbs until a sticky dough forms.

Shape the dough into 3 loaves, approximately 15 cm long and 3-4 cm wide, and transfer to the prepared baking sheet. Bake for 20-25 minutes until golden brown.

Let cool slightly, then cut diagonally into 3 cm biscotti pieces. Arrange on the baking sheet, return to the oven, and turn off the heat. Allow to cool and dry, ideally overnight.