I was hoping to make cookies, but did not have any butter.
I did have extra virgin olive oil, though. So I went searching online, which is what I always do, for recipes or inspiration. Sometimes both.
This is a recipe from Mark Bittman. I did not have zest, or juice, but I did have marcona almonds, almond extract, and milk, so theses turned out a little different. Next time.
saffron almond olive oil cookies (slightly modified from here.)
small pinch of crumbled saffron threads, roughly 1/8 teaspoon
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup sugar
1/2 cup extra virgin olive oil
2 large eggs
2 Tablespoons of whole milk
1/4 teaspoon almond extract
About 25-30 marcona almonds (or regular almonds, if you prefer)
deamarara sugar (I call it rah-rah) (optional)
Preheat oven to 350 degrees F. Combine 1 Tablespoon of boiling water with the saffron in a medium bowl. Stir and steep for about 5 minutes.
Sift the flour, baking powder, and salt into a bowl and stir with a whisk several times to ensure the ingredients are well mixed.
Add the sugar and olive oil to the saffron mix, and beat with a whisk until light. Add the eggs, one at a time, and incorporate well using the whisk. Beat in the milk and extract, if using.
I used a Tablespoon ice cream scoop to drop mounds of dough on a baking sheet lined with parchment paper. Mark Bittman suggests 2 teaspoons, which yield n extra dozen more than what I had. So, if you want less, but bigger, cookies, use a Tablespoon scoop. They all were about 3-inches apart from each other on the baking sheets.
For each cookie, I pressed one marcona almond in the top center, then sprinkled generously with demarera sugar, if using. Bake on 350 degrees for 13-15 minutes. Mine took about 14 minutes.
Transfer to a wire rack to cool. Can be stored at room temperature for one to two days.