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Thin Almond Saffron Cookies

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Submitted by jnh130s

YIELD

100 servings

PREP

90 min

COOK

10 min

READY

100 min

Ingredients

¼ 59
CUP ML ALMONDS
whole, blanched *
½ 2.5
TEASPOON ML SAFFRON THREADS *
½ 118
½ 118
CUP ML SUGAR
1 1
EACH EACH EGGS
beaten
1 5
TEASPOON ML LEMON JUICE
1 ½ 355
1 15
TABLESPOON ML CORNSTARCH
½ 2.5
TEASPOON ML BAKING POWDER

Directions

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 an hour.

Roll out half the dough on a floured board to about ⅛ inch thick, sprinkle top with granulated sugar and cut into 2 inch rounds.

Place on a buttered baking sheet and bake at 350℉ (180℃) for 10 to 12 minutes, until edges are just beginning to turn golden.

Cool on racks, repeat with remaining dough.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 19 46% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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