Makes 2½ dozen cookies

½ cup butter, softened
¼ cup monk fruit sweetener
3 tbs coconut sugar
1 tbs rose-water
1 egg + 1 egg white
2½ cups extra fine almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup shelled pistachios chopped
pinch of saffron crushed using mortar and pestle


Preheat oven to 350°F and line two baking sheets with parchment paper.
Beat together butter, sugars and rose-water in a large bowl, and then mix in eggs.
Stir in almond flour, baking soda, salt and mix well.
Stir in chopped pistachios.
Drop tablespoons of dough onto baking sheets 2 inches apart.
Bake for 12 to 15 minutes or until lightly browned on top and firm to the touch.