lemon cookies and saffron

PREP TIME (15 minutes)
overnight refrigeration
For 10 minutes before baking shaping

BAKE TIME 12 minutes

INGREDIENTS

60g unsalted butter
100 gr of caster sugar
½ egg, beaten
As a stigmas of saffron (15 - 20)
the skin of a lemon
50 g of ground almonds
70 gr sifted flour
½ teaspoon baking powder sifted
¼ teaspoon salt

DEVELOPMENT

In a food processor, beat the sugar and butter on the verge of ointment.
In a mortar, crush the saffron and add a teaspoon of water to a small infusion. Add to sugar mixture and butter. Add the egg and lemon zest. Mix. Add the ground almonds, flour, baking powder and salt and stir for a while until a sticky mixture.
Pour the mixture into a covered container and store in the refrigerator overnight. Preheat oven to 180 degrees (fan) or 200 degrees (conventional oven). Cover two baking sheets with baking paper. Grease hands with a few drops of sunflower oil. Take small portions of dough and shape of cherry. Go placing them on the tray leaving enough space between the different balls so that when you expand the dough in the oven, do not we stick together. Bake for 12 minutes (depends on what you like toast). The bottom tray may need a little more time than above. Remove them from the oven and place the cookies one to one on a rack to go cold.