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Saffron and pistachio biscuits
Saffron and pistachio biscuits: easy to prepare, egg and milk free.
80 g of muscovado (a type of brown sugar)
120 ml of olive oil
300 g spelt flour
1 pinch of salt
A few pistils of saffron
Let the pistils of saffron infuse for at least two hours in a quarter-full glass of water. Add the sugar, flour, salt and olive oil. Add the water and the saffron. Wrap the dough in the cling film into a sausage-like shape and let it rest in the fridge for at least 30 minutes. Preheat the oven to 170°C.
Roll the dough in chopped pistachios and cut it in slices of 0.5 cm thick. Put the slices on greaseproof paper and cook for 20 minutes. Leave the biscuits to cool outside the oven.
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