Infuse lard with toasted saffron and pulverize
Ingredients for Shortbread:
200 g of extra lard
200 g of powdered sugar
250 g of powdered almonds
500 g of flour
Ingredients for Aromatics:
Zest of one limon
0.5 g of saffron (toasted and pulverized)
0.5 g of allspice
1 g of salt
Toast the flour at 190 degrees Celsius on a flat tray for about 15 minutes. Put through a sieve.
Toast the almond powder at 190 degrees Celsius, flat for about 5 minutes.
Mix the powdered sugar with the lard (infused with the saffron).
Incorporate the powdered almonds.
Add the flour and the rest of the aromatics. Mix very well. It should come out thick and uniform.
Let rest for one hour.
Stretch to make the thickness uniform and cut into pieces.
Bake at 190 degrees Celsius for 3 minutes.