I won’t soon forget the allure of these saffron pistachio lace cookies.
They first seduce with a touch of orange, then an earthy pistachio flavor, and finally a smooth, fragrant saffron finish. These lace cookies have a thin, caramel candy-like texture with added crunch from the pistachios.
Saffron Pistachio Lace Cookies
- 2 1/2 tablespoons unsalted butter melted
- 1/8 teaspoon crushed saffron threads use a mortar and pestle or the back of a spoon to crush
- 3/4 cup unsalted shelled pistachios about 3 ounces
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1/4 cup all-purpose flour
- 2 teaspoons grated orange zest packed
- 2 tablespoons orange juice
- In a small bowl, add saffron to melted butter and let sit for five minutes.
- In a food processor, pulse pistachios and sugar until nuts are very finely chopped. (I had some trouble slicing my chilled cookie dough later in this recipe and I think this would have been resolved if I had chopped the nuts more finely.)
- In a medium-sized mixing bowl, stir together saffron butter, pistachio-sugar mixture, almond extract, flour, orange zest, and orange juice.
- Cover bowl and chill in refrigerator for 15 minutes.
- Remove from refrigerator and roll into two 1/2" by 9" logs. Wrap in plastic wrap or parchment and freeze at least two hours.
- Preheat oven to 325 F.
- Using a very sharp knife, slice each log into 1/4" thick slices. Place sliced dough discs two inches apart from each other on parchment- or Silpat-lined cookie sheets. (The dough may crumble a little when you cut it. That's OK. Just push it back together with your fingers and it will all melt together in the oven.)
- Bake 8-10 minutes or until golden.
- Cool on cookie sheets. The cookies will fall apart if you lift them too soon.
- Store layered between parchment in an airtight container at room temperature for up to a week.