|1 cup||Basic butter|
|1 tablespoon||Powdered walnuts|
|1 tablespoon||Sugar ground|
|Few saffron threads|
Soak almonds overnight.
Peel and grind to paste with minimal water.
Or dry over a napkin for a few hours and dry grind to a powder.
Bring butter to room temperature.
Crispen the saffron threads over a warm griddle. Crush.
Add almond, walnuts sugar and saffron.
Mix well till evenly blended.
Serve chilled with cookies, toasts or waffles.
Making time: 25 minutes
Makes: 1¼ cup
Shelf life: 2-3 days
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Converted by MM_Buster v2.0l.
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