Almond Pistachio Cookied With Saffron Icing Recipe

Name: Almond Pistachio Cookied With Saffron Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 grams whole wheat flour atta; 5 tablespoons sunflower oil; 7 tablespoons low-fat milk; 6 tablespoons muscovado sugar / castor sugar; 1/4 teaspoon vanilla essence; 1/4 cup almonds blanched and sliced thinly; 1/4 cup pistachio coarsely powdered; 1/4 teaspoon bicarbonate of soda; 1 pinch salt; 2 1/2 tablespoons sugar; 3 drops milk

Servings: persons

140 grams whole wheat flour atta
5 tablespoons sunflower oil
7 tablespoons low-fat milk
6 tablespoons muscovado sugar / castor sugar
1/4 teaspoon vanilla essence
1/4 cup almonds blanched and sliced thinly
1/4 cup pistachio coarsely powdered
1/4 teaspoon bicarbonate of soda
1 pinch salt
2 1/2 tablespoons sugar
3 drops milk

1
Preheat the oven to 190 degree C and line a baking tray.
2
Mix together the oil, milk, sugar and vanilla essence in a bowl.
3
In another bowl, mix together the flour, almond slices pistachio, salt and bicaarbonate of soda.
4
Make a well in the centre of the flour mixture and add the liquid mixture and mix lightly with a wooden spoon. Do not overmix.
5
Scoop 1 tsp of the mixture and roll into balls. Place them on the lined baking tray, spaced well apart and flatten slightly.
6
Place the tray in the centre of the oven and bake for about 8-10 minutes or until a skewer inserted in the centre of a cookie, comes out clean.
7
Let the cookies cool in the tray for 5 minutes and then transfer them on a wire rack to cool completely.
8
Drizzle the icing on the cookies. Leave to set.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 140 grams whole wheat flour atta, 5 tablespoons sunflower oil, 7 tablespoons low-fat milk, 6 tablespoons muscovado sugar / castor sugar, and more.

Yes, Almond Pistachio Cookied With Saffron Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Pistachio Cookied With Saffron Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions