Photo: Molly Mears
Saffron Pistachio Shortbread Cookies Recipe
8 ingredients
24 cookies
openrecipes
The inspiration for this recipe was the saffron-pistachio Indian ice cream I've enjoyed over the years. The saffron flavor in these buttery cookies is forward...
Estimated Nutrition (whole recipe, rough)
843
Calories
25g
Protein
31g
Fat
116g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Scant 1/2 teaspoon saffron threads
- 1 tablespoon hot water
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup shelled unsalted pistachios, toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes