Almond and Saffron Shortbread Cookies
These almond and saffron shortbread cookies are a delicious and unique twist on the classic shortbread cookie. The almond flour gives the cookies a nutty flavor and a tender crumb, while the saffron adds a subtle floral note. These cookies are perfect for any occasion, and they're sure to be a hit with your friends and family.
Shortbread cookies are a classic Scottish treat that have been enjoyed for centuries. The first recorded recipe for shortbread dates back to the 16th century, and the cookies have been a staple of Scottish cuisine ever since. Traditional shortbread is made with just three ingredients: flour, butter, and sugar. However, over the years, many variations on the classic recipe have been developed, including this one for almond and saffron shortbread cookies.
Almond and Saffron Shortbread Cookies Almond and Saffron Shortbread Cookies Almond and Saffron Shortbread Cookies Almond and Saffron Shortbread Cookies
Prep time: 15 | Cook time: 20 | Serves: 12
Ingredients
  • 1 cup (120g) almond flour
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) unsalted butter, cold and cut into small pieces
  • 1/4 cup (50g) sugar
  • 1/4 teaspoon saffron threads, ground
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the almond flour, all-purpose flour, sugar, saffron, vanilla extract, and salt.
  4. Add the butter to the flour mixture and use your fingers to work it in until the mixture resembles coarse crumbs.
  5. Press the dough into the prepared baking sheet and use a fork to prick the top of the dough.
  6. Bake for 15-20 minutes, or until the edges of the cookies are golden brown.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The combination of almond flour and all-purpose flour gives these cookies a tender and crumbly texture.
  • The saffron adds a subtle floral note to the cookies, which complements the nutty flavor of the almond flour.
  • The dough is chilled before baking, which helps to prevent the cookies from spreading too much in the oven.
  • The cookies are baked until the edges are golden brown, which gives them a slightly crispy exterior and a soft and chewy interior.