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
- Preheat the oven to 160 °C. Cover a tray with greaseproof paper.
- In a mortar, grind the saffron thoroughly until it is powdered. Alternatively, crumble with your fingers.
- 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.
- In two bowls, separate the yolks and whites of the eggs.
- Put the egg yolks into the blender bowl along with the butter, sugar and vanilla. Beat well until the mixture is fluffy.
- Add the flour and salt, and mix well. Continue until the mixture is smooth.
- Remove the dough from the bowl and shape it into twelve small balls.
- Put the finely-chopped almonds in one small bowl and the egg whites in another.
- 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.
- 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.
- Fill each biscuit with a small quantity of the cheese, using two teaspoons.
- Bake for a further 12-15 minutes or until they are golden.
- Leave the biscuits to cool for 2-3 minutes and then put them on a rack.