Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon saffron threads, crushed
- 1/4 cup slivered almonds, toasted and chopped
- 1 egg yolk
- 1 tablespoon milk
Special equipment needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and milk, and mix until well combined.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, salt, cardamom, cinnamon, nutmeg, cloves, and saffron.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Fold in the chopped almonds.
7. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch (0.6 cm).
8. Cut out the biscuits using a cookie cutter or a knife, and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 20 biscuits
Nutritional information:
Per serving (1 biscuit):
Calories: 120
Fat: 8g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 35mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 5g
Protein: 2g
Substitutions for ingredients:
- Almond flour: You can use any other nut flour or ground nuts of your choice.
- Saffron: If you don't have saffron, you can use turmeric or yellow food coloring to give the biscuits a similar color.
Variations:
- Add a teaspoon of rose water or orange blossom water for a floral flavor.
- Use pistachios instead of almonds for a different nutty flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Make sure to crush the saffron threads before adding them to the dough to release their flavor and color.
- Toast the almonds before chopping them for a more intense nutty flavor.
- Don't overwork the dough, or the biscuits will become tough.
Storage instructions:
Store the biscuits in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To refresh the biscuits, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the biscuits on a platter and sprinkle some extra chopped almonds and saffron threads on top for a decorative touch.
Garnishes:
Chopped almonds and saffron threads.
Pairings:
Serve the biscuits with a cup of tea or coffee for a delightful snack.
Suggested side dishes:
Fresh fruit, such as sliced oranges or pomegranate seeds, would complement the biscuits nicely.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the biscuits spread too much during baking, chill the dough for 30 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Afghan cuisine is a fusion of various influences, including Persian, Indian, and Central Asian. Saffron is a prized ingredient in Afghan cooking, and almonds are often used in desserts.
Flavor profiles:
The biscuits have a delicate almond flavor with warm spices and a subtle saffron note.
Serving suggestions:
Serve the biscuits as a snack or dessert with tea or coffee.
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Region: Afghanistan