Ingredients
For Saffron Infused Almond Milk:
- 1 cup raw almonds soaked overnight
- 4 cups filtered water
- A pinch of saffron strands
- 2 tablespoons agave syrup or honey
- 1 teaspoon vanilla extract
For Pistachio Rosewater Cookies:
- 1 cup spelt flour
- 1/2 cup ground pistachios plus extra for garnish
- 1/4 cup coconut sugar
- 1/2 cup ghee softened
- 1 tablespoon rosewater
- 1/2 teaspoon cardamom powder
- A pinch of salt
- 2 tablespoons finely chopped dried rose petals plus more for garnish
Instructions
For Saffron Infused Almond Milk:
- Drain and rinse the soaked almonds. Blend them with the filtered water until smooth.
- Strain the mixture using a nut milk bag into a saucepan, extracting as much liquid as possible.
- Gently heat the almond milk over low heat. Add the saffron strands and agave syrup, stirring well.
- Remove from heat, add vanilla extract, and let it cool. The milk will develop a rich golden hue.
- Refrigerate until chilled.
For Pistachio Rosewater Cookies:
- Preheat the oven to 350°F (175°C).
- Gradually add spelt flour, ground pistachios, cardamom, and salt, mixing until well combined.
- Stir in the rosewater to form a cohesive dough.
- Gently fold in the chopped rose petals.
- On a floured surface, roll out the dough and use a cookie cutter to shape the cookies.
- Place cookies on a baking sheet lined with parchment paper. Sprinkle with extra crushed pistachios and rose petal bits for garnish.
- Bake for 12-15 minutes or until they are lightly golden.
- Let the cookies cool before serving with the chilled saffron-infused almond milk.
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06/10/2024 10:45 am GMT
