Ingredients
Method
- Heat milk until warm, steep saffron threads for 3 minutes until color blooms, then set aside.
- Sift almond flour, sugar, cardamom, and salt into a bowl.
- Combine mashed dates with saffron milk and let cool slightly.
- Beat butter until fluffy, then fold in egg white until smooth.
- Add dry ingredients to wet mixture; stir until dough forms.
- Chill dough under plastic wrap for 30 minutes.
- Divide dough into 2-ounce balls, flatten into discs, and place on parchment-lined trays.
- Preheat oven to 325°F (165°C). Bake for 18-20 minutes until edges firm and centers remain soft.
- Cool completely before storing.
- Store in an airtight container for up to 5 days.
Notes
Replace dates with date syrup if unavailable; substitute whole egg for richer crumb. Infusing saffron in milk enhances flavor. Use cardamom pods for a stronger aroma if desired.