Pistachio & Saffron Cookies
Simple, Gluten Free Cookies with Saffron and PistachioThese simple, gluten free cookies are the perfect combination of buttery, salty, zesty, and sweet. The base of the cookies was inspired by classic butter cookie flavors. We reimagined that classic buttery cookie into this gluten free version using almond flour. The addition of chopped pistachios elevates the flavor and texture. The real star of the show, though, is a sprinkle of Persian saffron on the top, which adds a slightly floral vibe.
The saffron does more than just garnish these cookies. The topping is actually a mix of saffron threads and coarse sea salt—the perfect blend of texture and flavor. It becomes the centerpiece of the flavor profile, playing perfectly off the nuttiness from the pistachios and almond flour. The negin cut saffron is a thicker and darker cut, allowing it to really impact the look, texture, and taste of these cookies. Just a little sprinkle goes a long way.
First, you’ll pulse the almond flour with sugar and pistachios. Your goal is twofold here: you’re trying to incorporate all the ingredients while also chopping the pistachios. You’re not looking to make pistachio flour. Instead, you’re going for a chunkier, roughly chopped texture. The food processor also helps aerate the almond flour to lend a little lightness to our cookies.
Next, you’ll add your butter and vanilla to the food processor. Aim for your butter to be room temperature so it can easily and readily incorporate with the flour mixture. It should only take about a minute for these ingredients to combine into flour that holds its form when pinched. Shape this delicious dough into balls about the size of ping-pong balls, then place on a baking sheet lined with parchment paper. I like to dip each ball into my saffron and salt mixture then flatten them with the back of a fork to make a crosshatch pattern. If you’d rather, you can flatten the cookies first then press the mixture on top. Either way, keep your topping light. The vibrant flavors of the saffron and sea salt don’t require a heavy hand.
After about 10 minutes, you’ve got beautiful pistachio saffron cookies. Now comes the hard part—give these cookies time to cool without eating too many. When baking with almond flour it’s important to remember that it needs to cool after baking to firm up. So give them a little time on the pan before transferring them to a wire rack and allow them to cool completely.
Pistachio and Saffron Butter Cookies, serves 8
Active Time: 10 minutes
Inactive Time: 10 minutes
Cooling Time: 30 minutes
Total Time 50 minutes
1 cup almond flour
1/4 cup pistachios
1/4 cup butter, softened
3 Tbsp sugar
1/2 tsp vanilla extract
1 tsp saffron threads
1/2 tsp coarse sea salt
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper. Set aside.
- In a food processor, pulse almond flour, sugar, and pistachios to finely chop.
- Add butter and vanilla extract to a food processor. Process 1-2 minutes, until dough forms.
- Shape dough into 8 small balls. Place 1-inch apart on a prepared baking sheet.
- In a bowl, crumble saffron threads. Add coarse sea salt and stir to combine.
- Press the top of each ball in the saffron mixture. Return to the baking sheet, saffron side up.
- Use the back of a fork to press flat, leaving a crosshatch mark.
- Bake 9-10 minutes, until golden
- Remove from oven. Cool on the pan for 10 minutes then remove to a wire rack to cool completely.
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