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Saffron Snaps with Chopped Almonds

Saffron Snaps with Chopped Almonds
These saffron snaps are a labor of love, the kind of treat that makes your kitchen smell like warmth and spice. They're golden, a bit crunchy and carry that unmistakable floral note from the saffron. The almonds on top add a nice texture and a touch of elegance. I’ve always found them to be a quiet showstopper – not flashy but deeply comforting. They remind me of slow afternoons and the simple joy of baking something special.
Ingredients
  • 450g / 2 cups all-purpose flour
  • 200g / 1 cup granulated sugar
  • 100g / 3.5 oz butter
  • 50g / 1/2 cup almond flour
  • 15g / 1 tablespoon light syrup
  • 6g / 1 teaspoon baking powder
  • 2.5g / 1 teaspoon vanilla sugar
  • 0.5g saffron
  • 5ml / 1 teaspoon water
Instructions

1. Preheat your oven to 350°F (180°C)

2. Take a small bowl and dissolve the saffron in warm water

3. In a separate large bowl mix together the saffron mixture softened butter granulated sugar vanilla sugar and light syrup until smooth

4. Stir in all-purpose flour and baking powder until a soft dough comes together

5. Split the dough into two equal portions and roll each into a long thin rectangle about 1/2 inch thick

6. Place the rectangles onto a parchment lined baking sheet and press them down lightly to flatten

7. Sprinkle each rectangle evenly with granulated sugar and chopped almonds

8. Slide the baking sheet into the oven and bake for around 12 minutes or until the edges are lightly golden

9. Once done pull the sheet out of the oven and immediately slice the dough diagonally into 2 inch wide strips

10. Allow the snaps to cool completely on the sheet before handling

Tools
  • mixing bowls
  • baking sheet
  • parchment paper
  • oven
  • spoon
  • cutting tool

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