Thin Almond Saffron Cookies Recipe
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Thin Almond Saffron Cookies
1/4 cup whole blanched almonds
1/2 tsp saffron threads
1/2 cup unsalted butter
1/2 cup sugar
1 egg, beaten
1 tsp lemon juice
1 1/2 cup flour
1 tbsp corn starch
1/2 tsp baking powder
Grind the almonds and set aside. Place the saffron threads in a
cooking spoon and heat, then crush to powder with a teaspoon. Combine
powder with butter and sugar and beat until creamy. Gradually add egg
while continuing to beat, then beat in lemon juice. Sift together the
flour, corn starch, and baking powder. Combine the dry ingredients
with the butter mixture and the almond and form into a ball. Wrap
ball in plastic wrap and chill for anhour. Roll out half the dough on
a floured board to about 1/8 inch thick, sprinkle top with granulated
sugar and cut into 2 inch rounds. Place on a buttered baking sheet
and bake at 350 for 10-12 minutes, until edges are just beginning to
turn golden. Cool on racks. repeat with remaining dough.
Serves: 100 |
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