Almond Saffron Shortbread
- Kid-friendly
- Low calorie
- Vegetarian
- Easy recipes
Ingredients
- 1/2 cup (125 mL) granulated sugar
- Pinch salt
- Pinch saffron threads
- 1/2 cup (125 mL) all-purpose flour
- 1/2 cup (125 mL) rice flour
- 1/2 cup (125 mL) ground almonds
- 2/3 cups (150 mL) chilled unsalted butter, diced
- 2 tsp (10 mL) coarse brown sugar or white sugar
Preparation
In food processor, whirl together granulated sugar, salt and saffron until powdery, about 2 minutes. Pulse in all-purpose and rice flours and almonds until thoroughly mixed. Add butter; pulse until in fine crumbs. Continue pulsing just until dough begins to clump.
Divide dough evenly and press into two 7- to 8-inch/18 to 20 cm diameter tart pans or parchment paper–lined cake pans; sprinkle coarse sugar evenly over top.
Bake in centre of 300F/150C oven until lightly coloured but not browned and top is almost firm to touch, about 40 minutes. Let cool slightly in pans on racks, about 10 minutes; while still warm, remove sides of tart pans or turn out from cake pans.
Cut each round into 12 wedges and transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)
Makes 24 cookies.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...