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Receta Paper Thin Almond Saffron Cookies
by Global Cookbook

Paper Thin Almond Saffron Cookies
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  Raciónes: 12

Ingredientes

  • 1/4 c. blanched almonds
  • 1/2 tsp saffron
  • 1 1/2 c. unbleached flour
  • 1/3 c. unrefined corn oil, chilled at least an hour in the freezer
  • 1/2 c. Sucanat
  •     replacer for one egg, well beaten
  • 1 tsp lemon juice
  • 1 tsp arrowroot
  • 1/2 tsp baking pwdr
  •     Sucanat to dust

Direcciones

  1. Grind almonds to medium fine and set aside. Toast saffron in stainless steel cooking spoon over low flame about half a minute, then pulverize with the back of another spoon. Add in saffron pwdr to oil and Sucanat and mix till creamy. While still mixing, slowly add in egg replacer.
  2. Sift together dry ingredients, then mix into oil mix and almonds and mix till you get a ball. Cover with plastic wrap and chill at least an hour. Pre heat oven to 350. Roll out half of dough very thin
  3. ((=1/8") and cut into 2" circles. Places circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and bake 10-12 min, till just golden brown, not browned. Repeat with remaining dough.
  4. These go great with coffee and Pernod.