Hello and welcome everyone!
Today I’m sharing a saffron amaretti cookie recipe. They are naturally gluten free and stay fresh for a very long time but most importantly, they are super easy to make! :) and since it’s December and I am living in Sweden, I thought it would be nice to add some saffron.
Saffron Amaretti Cookies
makes approx. 30
Ingredients
300 g almond flour or 300 g blanched whole almonds
3 egg whites
270 g sugar
Zest from 1 orange
Pinch of salt
A few drops of almond extract
1- 1,5g saffron
Powdered sugar for rolling the amaretti
Tip: If you use blanched whole almonds instead of almond flour, bake them in the oven on 180°C for about 6-8 minutes until fragrant, let cool down to room temp. Grind them in a food processor until medium-fine/fine ground.
Method:
Preheat oven to 160°C no fan. Place parchment paper on a baking tray.
Combine sugar and orange zest together with your hands to release its oils. Set aside.
In a bowl, add egg whites, saffron and salt, mix on medium-high speed until stiff peaks.
Next, add in the almond flour, sugar with orange zest and a few drops of almond extract. Fold all the ingredients together until combined. You’re aiming for a sticky but not too sticky dough. If too sticky, add more almond flour.
Take 20-25g of cookie dough and roll out into a ball. Each one of them coat in powdered sugar.
Press with you thumb the middle of each cookie and let it rest in the fridge for about 20 min.
Bake for 20 min and let cool down.
Store in airtight container to keep them as fresh as possible.
Enjoy!
Pro tip: For a stronger saffron flavour and colour, combine saffron, cognac, sugar and water in a jar for about two weeks before using.
Thank you and see you next week!
I’ve made these several times now and they’re a hit every time - so unique and delicious, thank you!!!