These biscuits definitely pack a big flavor punch due to the blend of Indian inspired spices. Cardamom, saffron and allspice with the crunch of the toasted pistachios combine to create a blend that transforms a plain cookie recipe into a complex and comforting biscuit that pairs perfectly with a smooth pannacotta or lemon posset for a sophisticated dinner party dessert, a nice finish to an indian meal or simply serve with a hot cup of tea.
1/4 tsp saffron
2 tbsp milk, warmed to dissolve the saffron
6 Cardamom pods
1/2 tsp Allspice
20 pistachios, crushed or coarsely chopped
200 gm (1 1/2 cups) flour
100 gm (1/2 cup + 2tbsp) castor sugar
100 gm butter
A few drops of milk to bind the dough if required
Makes about 20 cookies
Place the saffron with the warm milk in a pestle & mortar. In a pestle & mortar or coffee mill, grind the cardamom seeds fine powder and keep aside, disregard any husks.
Chop the pistachios into small pieces. A mezzaluna works best. Crush the saffron into a smooth paste using the mortar and pestle. In a large bowl or in the bowl of a stand mixer, mix the butter and the sugar together. Put in the saffron mixture, cardamom and allspice and blend well.
Put in the flour and form into a dough. If the dough refuses to co-operate, add a few more drops of milk, just enough for it to come together. Preheat your oven to 350 F. Roll the dough on a clean surface. Sprinkle half of the pistachios over it and lightly press into the top with a rolling pin. Cut out with a cookie cutter of your choice. Reshape the remaining dough, roll again and cut. Repeat until you have no dough remaining. Place the cookies on a tray lined with silicone paper and bake for 15 minutes. Cool completely and store in an air tight container.