12 Serves
45 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
60 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
300 mg / 4,700 mgSodium
123 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
17 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a mixing bowl, whisk together the cooking oil, milk, sugar, and vanilla essence until well combined.
In a separate bowl, combine the all purpose flour, sliced almonds, pistachios, salt, and baking soda.
Create a well in the center of the dry ingredients, pour in the liquid mixture, and stir gently with a wooden spoon until just combined; do not overmix.
Scoop one teaspoon of the dough at a time, roll into small balls, and place them on the prepared baking sheet, spacing them apart before flattening slightly.
Bake in the center of the oven for 8 to 10 minutes, or until a skewer inserted into the center comes out clean.
Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely before drizzling with the saffron icing.
25
g95
g20
g
Yemeni
