Thin Almond Saffron Cookies
Yield
100 servingsPrep
90 minCook
10 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
almonds
whole, blanched |
*
|
| ½ | teaspoon |
saffron threads
|
*
|
| ½ | cup |
butter, unsalted
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
almonds
whole, blanched |
*
|
| 2.5 | ml |
saffron threads
|
*
|
| 118 | ml |
butter, unsalted
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
lemon juice
|
|
| 355 | ml |
all-purpose flour
|
|
| 15 | ml |
cornstarch
|
|
| 2.5 | 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.
