Saffron, pistachio & coconut pines

Saffron, pistachio & coconut pines

By
From
Nordic Light
Makes
6 pines
Prep
10 mins
Cooking time
15 mins
Photographer
Simon Bajada

Saffron is widely used in Sweden in the lead up to Christmas and with its high price tag it is common to see 'need saffron?' signs taped to the supermarket checkout cashiers, where it is kept under lock and key. Unlike elsewhere, it’s not going into paella or risotto Milanese, rather baked goods. This adaptation of a macaroon uses no sugar and is delicious.

Ingredients

Quantity Ingredient
115g honey
2 teaspoons natural vanilla extract
2 tablespoons coconut oil
1/2 teaspoon saffron threads
4 eggwhites
pinch salt
180g desiccated coconut

Base

Quantity Ingredient
1 eggwhite
1 teaspoon potato flour
1 teaspoon honey
100g chopped pistachios

Method

  1. In a small bowl, mix together the honey, vanilla extract, coconut oil and saffron threads to combine. Set aside.
  2. Put the eggwhites in a large whisking bowl with the salt and whisk together until soft peaks form. Gradually fold the desiccated coconut into the eggwhites, then fold through the honey mixture. Chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 180°C and line a baking tray with baking paper. Lightly oil a 6-hole muffin tray or six 200 ml moulds – I used some coneshaped moulds but they can be any shape as long as they are around this volume (it’s preferable also that they are non-stick for the purposes of tipping upside-down).
  4. For the base, mix the eggwhite, potato flour, honey and pistachios together in a medium bowl.
  5. Once chilled, divide the coconut and eggwhite mixture evenly between the individual moulds or tray. Spoon over the base mixture in an even layer and press it down firmly with a spoon to compact everything together.
  6. Flip over the moulds or tray and tap if needed so the pines slide out, then arrange the pines on the prepared baking tray and bake in the oven for 15 minutes, or until dark brown at the edges. Leave to cool on the tray before eating. The pines will keep stored in a sealed container for up to 3 days.
Tags:
simon
bajada
new nordic
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