1/8 teaspoon crumbled saffron threads
2 cups whole wheat flour
1/4 teaspoon baking powder
a pinch of salt
3/4 cup sugar (have extra for sprinkling, optional)
1/2 cup extra virgin olive oil
2-3 teaspoons grated blood orange zest
3 tablespoons blood orange juice
1/4 cup chopped pistachio nuts (have extra for sprinkling along with some sweetened coconut)
Heat the oven to 350°F.
Combine a tablespoon of boiling water with the saffron in a medium bowl, stir, and steep for a few minutes. Combine whole wheat flour, baking powder and salt in a large bowl.
Add olive oil and sugar to the saffron mixture and beat for 1-2 minutes with a whisk until light. Add the eggs and beat for a few more minutes until creamy and fluffy. Beat in blood orange zest and juice. Gently combine the liquid mixture into the dry ingredients.
Drop about 2 teaspoons of dough about 3 inches apart on ungreased baking sheets and sprinkle with chopped pistachios and sugar and coconut (optional). Bake for 12-15 minutes, until lightly brown on the bottom. Transfer the cookies on a rack to cool. Store cookies in a tightly covered container at room temperature for up to 2 days.
Total Time: 40 minutes
Yield: about 3 dozen cookies