SAFFRONLY ALMOND COOKIES

Makes 30 cookies

Dry ingredients:

• 180g sifted plain flour
• 1 pinch salt 
• 1 tsp baking powder
• ½ cup chopped roasted almonds
• ¼ tsp ground Saffronly saffron 
• 60g white granulated sugar
• 60g light brown sugar

Wet ingredients:

• 120g room temperature unsalted butter
• ½ tsp vanilla
• ½ tsp almond extract
• 1 tbsp whole/Almond milk 
• 50g White chocolate – melted (Optional) 

Instructions:

1. Preheat the oven to 160C fan.
2. Add the plain flour, salt and baking powder to a bowl and mix it before keeping it aside.
3. Add the ground Saffronly saffron to the milk and microwave for 1 min. (PRO TIP: Do this step the night before and leave in the fridge overnight for an even more intense Saffronly flavour!)
4. In another bowl beat the butter till it becomes pale and fluffy.
5. Then add both sugars (granulated and light brown sugar) and beat till it becomes fluffy (about 2 minutes).
6. Then add vanilla and almond extract as well as the saffron mixture from step 3 and mix it so it all gets incorporated.
7. Add the dry ingredients from step 2 and mix until incorporated.
8. Fold the chopped roasted almonds in.
9. Make 15g balls from the cookie dough and place on the baking sheet a few inches apart from each other. No need to flatten these because they will spread as they bake.
10. Bake them for exactly 10 minutes in the preheated oven.
11. Let it cool on the sheet for 5 minutes. After that, remove it to the cooling rack to cool completely. 
12. Once cool dip the cookies into the melted white chocolate and let it set.
13. Store in an airtight container and will stay chewy for up-to a week (not that they will last that long!)