Serves 4
butter, for greasing
500g self-raising flour, plus extra for dusting
500g caster sugar
1 teaspoon baking powder
3 eggs
2 egg yolks
pinch of saffron threads, crushed
250g shelled almonds, in their skins
1 Preheat the oven to 160°C. Grease and flour two baking sheets. Sift the flour, sugar, baking powder and a pinch of salt into a mound on a work surface and make a well in the centre. Break two eggs into the well and add the egg yolks and saffron. Gradually incorporate the dry ingredients with your fingers. Add the almonds and mix well.
2 With floured hands, take small pieces at a time and shape into long rolls, 3-4cm wide and 1cm thick. Put the rolls on the prepared sheets. Lightly beat the remaining egg in a small bowl and brush the tops of the biscuits.
3 Bake for 30 minutes. Remove from the oven, and cut into 2-3cm pieces at an angle. When cool, store in an airtight container.
