1/4 tsp saffron
1 cup almond meal
1 free range egg
1/2 cup unsweetened desiccated coconut
4 heaped tbsp honey
4 tbsp peanut butter
1/2 tsp baking soda
raw pistachio nuts to decorate
Preheat the oven to 160 C.
In a small glass, mix saffron with 3 tsp of boiling water then cover with a saucer to brew for about five minutes.
In a food processor combine the saffron water with the rest of the ingredients and whizz for a minute or until a dough-like mixture is formed. According to the type of your almond meal and dessicated coconut, you may need to slightly adjust the ingredients. By this, I mean just a little more almond meal, or a little less. The batter should be sticky but not wet.
Using wet hands to prevent sticking, make small balls and place 1cm apart on a lined baking tray.
Using a wet fork push each ball down in half then top with pistachio nuts.
Bake for 10 minutes or until nice and golden.
Enjoy with hot black tea (that’s how we Persians would do it).