Almond Pistachio Cookied With Saffron Icing
By: Veggi Fare
Published: Thursday, January 21, 2010 - 3:19pm

Ingredients




140 grams - whole wheat flour (atta)
5 tablespoons - sunflower oil
7 tablespoons - low fat milk
6 tablespoons - muscovado sugar / castor sugar
1/4 teaspoon - vanilla essence
1/4 cup - almonds, blanched and sliced thinly
1/4 cup - pistachio, coarsely powdered
1/4 teaspoon - bicarbonate of soda
a pinch of salt
Icing - 2 1/2 tbsp castor sugar, a few drops of warm milk and a few strands of s

Preparation

1 Preheat the oven to 190 degree C and line a baking tray. 2 Mix together the oil, milk, sugar and vanilla essence in a bowl. 3 In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda. 4 Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix. 5 Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly. 6 Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean. 7 Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely. 8 Drizzle the icing on the cookies. Leave to set.

About


We had invited a couple of friends over for dinner yesterday, and, for a change, the men had the pleasure of cooking, while the women had to make do with the consolation prize of spreading out on the couch and watching a movie. The food was delicious, but the kitchen was left a complete and utter mess.
So, after spending half the night cleaning up, my kitchen looked again like "my" kitchen. And to celebrate the spring cleaning, I made these cookies today. As I have mentioned in a previous post, saffron is my absolute favourite spice. It combines very well with Almonds and Pistachios, the flavor as well as the colour.