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Nutrition Facts
Serving Size 1 (76g) Recipe makes 8 servings The following items or measurements are not included below: orange flower water
Calories 382
Calories from Fat 209		(54%)
Amount Per Serving		%DV
	Total Fat 23.3g	35%
	Saturated Fat 14.6g	73%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 64mg		2%
Potassium 41mg		1%
Total Carbohydrate 40.7g		13%
	Dietary Fiber 0.8g	3%
	Sugars 16.8g
Protein 3.5g		6%
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Saffron Shortbread

Recipe #397926 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.

1
Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
2
In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
3
Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.