Display your baked goods and sweets tastefully using different sizes of jars and containers.
 

In this picture the biscotti are stored in jars from the JEKYLL range.

1. Put the oven on at 175˚C. Melt the butter in a pan. Crush the saffron with a small amount of the sugar and then mix it with the melted butter. Pour the mixture into a bowl and leave it to cool down. Stir in the rest of the sugar and the eggs.

2. Mix the flour and baking powder together. Chop the nuts roughly. Pour the nuts and flour mixture into the bowl and work it into a dough.

3. Divide the dough into 4 parts (for 32 pieces). Roll out each part into lengths of around 30 cm. Place them onto an oven tray covered with baking paper. Bake them in the middle of the oven for around 15 minutes. Remove them and let them cool down a little.

4. Reduce the temperature to 100 degrees. Cut each length into approx. 8 pieces and place them back on the oven tray with the cut surface upwards. Dry the biscotti in the middle of the oven for around an hour or until they feel dry. Leave the oven door slightly open. Turn them over after half an hour.