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Add a photoServings: 12
Ingredients
- 1/4 c. blanched almonds
- 1/2 tsp saffron
- 1 1/2 c. unbleached flour
- 1/3 c. unrefined corn oil, chilled at least an hour in the freezer
- 1/2 c. Sucanat
- replacer for one egg, well beaten
- 1 tsp lemon juice
- 1 tsp arrowroot
- 1/2 tsp baking pwdr
- Sucanat to dust
Directions
- Grind almonds to medium fine and set aside. Toast saffron in stainless steel cooking spoon over low flame about half a minute, then pulverize with the back of another spoon. Add in saffron pwdr to oil and Sucanat and mix till creamy. While still mixing, slowly add in egg replacer.
- Sift together dry ingredients, then mix into oil mix and almonds and mix till you get a ball. Cover with plastic wrap and chill at least an hour. Pre heat oven to 350. Roll out half of dough very thin
- ((=1/8") and cut into 2" circles. Places circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and bake 10-12 min, till just golden brown, not browned. Repeat with remaining dough.
- These go great with coffee and Pernod.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 12 servings | |
| Calories 87 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 97mg | 3% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.86g | 1% |
| Protein 3.52g | 6% |
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