Saffron Almond Diamonds
As it is with the end of each year, I find myself pressed for time. There are many things that I won't have time to do before Norouz; spring cleaning, making Samano, growing wheat for Haft-Seen, but one thing that I will make time for is the opportunity to write and share the final recipe of the year.
If you are anything like me, you have a million things to do and have very little time, so I make this post short and sweet.
I've picked a recipe that is easy to make and requires no baking. Saffron almond diamonds are a feast for the eye and the palate. They're soft, sweet, fragrant with saffron and rosewater, and perfect for Norouz. It's not that often that I make these delights, but when I do, the aroma of saffron and rosewater definitely brings back memories of my mom's kitchen.
One thing that I have to say, you have to be generous with saffron when making these delights, I know saffron is expensive, but it's not every day that we make these cookies....right? it's Norouz after all...so lets enjoy it :)
Another point light rosewater syrup, we can make the syrup ahead of time and keep it in a jar.
Ingredients for rosewater syrup:
- 1 cup of sugar
- 1 cup of water
- 1/4 cup rosewater
In a saucepan mix 1 cup sugar with 1 cup of water and bring to a boil until it reaches 215 F, add 1/4 cup rose water and boil for a couple more seconds. Remove from the heat and let cool. Once cooled, store in the clean jar for the future use.
- 1 tablespoon light corn syrup
- Rosewater syrup; as needed to make a soft dough about 2 tablespoons
- 250g almond meal
- 200g powdered sugar
- 1 tablespoon brewed saffron
- 20g slivered pistachios for decoration
- Using a food processor mix the almond meal with powdered sugar for couple seconds until its well mixed. While the food processor is on, add the corn syrup & brewed saffron, then very slowly add the cooled rosewater syrup until you have a soft dough that won't stick to your hands. If you happened to add more syrup that was needed, add some more almond meal or powdered sugar and knead the dough until it's homogeneous.
- Dust your work surface with powdered sugar and roll out the dough to an inch thick. Use any cookie cutter that you have to shape the dough, but make sure to dip it in the powdered sugar so it won't stick to the dough, repeat this if necessary.
- Place the cookies on a tray covered with parchment paper and decorate with slivered pistachios. Let stay on the tray for half an hour or if they're too soft, place them in the fridge for 15 minutes, then store them in an airtight container and place parchment paper in between each layer.
I hope you enjoy these delights and I wish you a very happy Norouz, but before we say goodbye, I invite you to check out the amazing work of other Iranian food bloggers.