Recipe - Paper Thin Almond Saffron Cookies

One fourth cup Blanched almonds
One half teaspoon Saffron
1 One half cup Unbleached flour
1/3 cup Unrefined corn oil; chilled
at least an hour in the
freezer
One half cup Sucanat
1 Eggequivalent egg
substitute
1 teaspoon Lemon juice
1 tablespoon Arrowroot
One half teaspoon Baking powder
Sucanat to dust

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) (COLLECTION)

From: mad4@ellis.uchicago.edu (Bill Maddex)

Source: a WilliamsSonoma catalog (makes 90100) 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 saffron powder to oil and Sucanat and mix until creamy. While still
mixing, slowly add egg replacer. Sift together dry ingredients, then mix
into oil mixture and almonds and mix until you get a ball. Cover with
plastic wrap and refrigerate 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 1012 minutes, until just golden, not browned. Repeat with remaining
dough. These go great with coffee and Pernod.

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