Ingredients for 12 biscuits

 

For the dough

 

  • 1 pack (0.1 gr) powdered Kozani saffron, Deluxe
  • 2 tbsp milk, Milbona
  • 1 egg (the yolk separated from the white)
  • 120 gr soft butter, Milbona

 

  • ¼   cup brown sugar, Belbake
  • ½   fresh vanilla pod, scraped, Belbake
  • 1 cup all-purpose flour, Rivercote

 

For the topping

  • Egg white, beaten (from the egg used in the dough)
  • 100 gr (or as much as necessary) finely-chopped almonds, Alesto

 

For the filling

  • 180 gr unsalted white cheese (anari or anthotyro), GALPO
  • 3 tbsp (or as much as necessary) honey, Glykanthi
  • 1 tbsp cinnamon, Kania

 

Preparation

For the filling

 Mix all the ingredients together in a bowl until you have a uniform mixture.

For the dough

  1. Preheat the oven to 160 °C. Cover a tray with greaseproof paper.
  2. In a mortar, grind the saffron thoroughly until it is powdered. Alternatively, crumble with your fingers.
  3. Heat the milk in a small frying pan. Add the saffron and remove from the heat so as to release its colour for 5 to 20 minutes.
  4. In two bowls, separate the yolks and whites of the eggs.
  5. Put the egg yolks into the blender bowl along with the butter, sugar and vanilla. Beat well until the mixture is fluffy.
  6. Add the flour and salt, and mix well. Continue until the mixture is smooth.
  7. Remove the dough from the bowl and shape it into twelve small balls.
  8. Put the finely-chopped almonds in one small bowl and the egg whites in another.
  9. Dip the balls first in the egg whites and then in the almonds, and then place them on the greaseproof paper with a good distance between them.
  10. Bake for 5-6 minutes and then remove the tray from the oven. With your thumb, make a little dent in the centre of each biscuit.
  11. Fill each biscuit with a small quantity of the cheese, using two teaspoons.
  12. Bake for a further 12-15 minutes or until they are golden.
  13. Leave the biscuits to cool for 2-3 minutes and then put them on a rack.
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