Free Recipe Paper Thin Almond Saffron Cookies
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Paper Thin Almond Saffron Cookies Recipe
1/4 c Blanched almonds
1/2 ts 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
1 Egg-equivalent egg
-substitute
1 ts Lemon juice
1 tb Arrowroot
1/2 ts Baking powder
Sucanat to dust
Paper Thin Almond Saffron Cookies Preparation
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: mad4@ellis.uchicago.edu (Bill Maddex) Source: a Williams-Sonoma catalog (makes 90-100) 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 saffron powder to oil and Sucanat and mix until creamy. While still mixing, slowly add egg replacer. Sift together dry ingredients, then mix into oil mixture and almonds and mix until you get a ball. Cover with plastic wrap and refrigerate at least an hour. Pre heat oven to 350. Roll out half of dough very thin (<=1/8 ) and cut into 2 circles. Places circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and bake 10-12 minutes, until just golden, not browned. Repeat with remaining dough. These go great with coffee and Pernod. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 90
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