ALMOND -PISTACHIO ROLLS

For the pistachio dough

½ kg pistachios

1 cup sugar

1 pinches saffron

½ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil



Preparation time:20 min, Cooking time: 30 minutes
For the pistachio dough

Put the pistachios into boiling water for 4-5 minutes.

Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.

Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.

Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.

Add the saffron liquid and the cardamom powder to the pistachio dough.

Roll out the dough and make small rounds.

For the almond dough

Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.

Drain the almonds, remove the skin and drop into cold water so that they do not discolor.

Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.

How to proceed

Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.

Place a pistachio roll on an almond square piece and roll up.

Repeat with the remaining pistachio and almond squares.

Decorate with silver foil, cut into small pieces and serve.