Christmas treats!

Some of my favorite Christmas cookies and treats and this year I added saffron to them all! If you don’t love saffron as much as I do you can exchange saffron for cinnamon in the biscotti and with peppermint or licorice in the fund. For the almond cookie shells, just leave it out.

Saffron fudge

50 g butter

3 dl sugar/ 270 g

3 dl cream (35% fat)

1 1/2 dl light baking syrup / 210 g

1 tsk white wine vinegar

1 gr saffron (2 x 0.5 g packages)

Mix every ingredient except the saffron in a large enough saucepan and let it boil up. Lower the temperature and let it cook without stirring except when to check if it’s ready. It normally takes 30 minutes, the temperature shall be 125° if you can meausre this. You can also place a small amount into a glass of cold water and see if you can roll it into small ball with your fingers. If so, it’s ready!

Pour the batter into a buttered squared pan or line it with baking paper. Let it cool down and when cold, cut it into squares and wrap them into squares of cut baking paper.

Enjoy!

Almond cookie shapes with saffron

2 dl mandel

1 1/2 dl sugar

200 gr room tempered butter

1 ägg

4 dl wheat flour

1 gr Saffron (2 0.5 packages)

Turn on the owen and set it to 200° C

Remove the peal from the almonds by first boiling them a for a minute and then squeeze the almonds out of its peel by pressing your thumb and pointer finger together. Use a blender and grind the almonds into almond flour.

Whip the butter with the sugar and into a soft and white fluff.

Add the egg and the saffron and whip a bit more.

Mix the almonds and the flour into the batter and make it into a dough. Shape the dough into two long rolls and place them in the fridge for at least one hour.

Cut the dough into small pieces, approximately 40 in total. Place every piece of dougn into a shape and press with your thumb so it it fully covered.

Place all the dough covered shapes onto an oven plate and bake them for 6-8 minutes. Monitor them closely the last minutes so they don’t get burned.

Once they are a bit cooled, turn them upside down and give them a gentle tap so they are release from the shape.

Enjoy with whipped cream and cloudberries or any other jam or berry you love!