Thin Almond Saffron Cookies
Submitted by jnh130s
Delicate, paper-thin cookies infused with toasted saffron, ground almonds, and a whisper of lemon. Sugar-sprinkled and crisp at the edges, this recipe yields 100 elegant bites.
YIELD
100 servingsPREP
90 minCOOK
10 minREADY
100 minThese are the cookies you set out when you want people to slow down and pay attention.
Toasted saffron threads get crushed into a golden powder and beaten into butter and sugar, giving every bite a warm, honeyed flavor you can’t quite place but absolutely can’t stop eating.
Ground almonds add a subtle nuttiness, while a touch of lemon juice keeps things bright and prevents the richness from feeling heavy.
Rolled to just an eighth of an inch thick, these bake up crisp and lacy with sugar-sparkled tops and barely golden edges.
The recipe makes around a hundred cookies, so they’re built for gift boxes, holiday cookie trays, and afternoon tea.
Chef Tips
- Toast the saffron gently. Heat the threads in a dry spoon just until fragrant and brittle. Over-toasting turns saffron bitter instead of floral.
- Chill the dough fully. A solid hour in the fridge makes rolling easy. Warm dough sticks, tears, and bakes unevenly.
- Roll thin, bake fast. An eighth of an inch is the target. These cook in 10 to 12 minutes, so watch for golden edges and pull them immediately.
- Sugar before cutting. Sprinkle granulated sugar over the rolled sheet before stamping out rounds. It sticks better and gives each cookie a glittery crunch.
Ingredients
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.
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