I don't want to be accused of being one of those persons who always omit something from a recipe, but that's exactly what I (unintentionally) did when I gave the recipe for the biscotti. The missing ingredient? Saffron, of course. When the eggs are added, add the liquid in which a pinch of saffron had been previously soaked. Don't overdo the saffron. If you are sure you like saffron, add the soaked styles, too. Otherwise, strain them out. The finished biscotti will have a nice rich yellow color in addition to their complex and delicious taste. Jim McKenney Montgomery County, Maryland, USA, USDA zone 7, where these saffron biscotti have been known to provoke hitherto unsuspected jealousies among family and friends.