Description
Ingredients
Units
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp turmeric powder
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 3/4 cup (72 g) almond meal
- 1 1/2 cups (156 g) all-purpose flour
ICING
- 2 tsp milk
- small pinch of saffron (optional)
- 5 tbsp (40 g) powdered sugar
- edible flowers (optional)
Instructions
- Preheat the oven to 325°F (163°F) and line a baking sheet with parchment paper.
- In a medium bowl, add the butter, powdered sugar, turmeric, cardamom, and salt, and whisk until well combined. Add the vanilla and almond meal and mix for 1 minute. Fold in the flour until you have a smooth cookie dough.
- Take 2 tablespoons (30 g) of dough, roll it into a smooth ball and place on a parchment-lined baking pan, placing each cookie 2 inches (5 cm) apart. Repeat until you have used up all of the dough. Place the baking sheet into the freezer for 10 minutes.
- Bake the cookies for 20-25 minutes or until the bottoms are just golden brown. Cool completely on a rack.
- Make the icing by adding the milk and saffron to a small bowl and mix it well. Set it aside for 5 minutes. In a small bowl, add powdered sugar and the saffron milk and mix until you have a smooth icing.
- Dip the top of each cooled cookie into the icing and place it on a tray. Top with edible flowers and wait for 10-15 for the icing to set before serving.
- Prep Time: 9 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Indian, Fusion
