Cap-like almond dough cups filled up with honey-glazed almonds, cashew and pistachios.
Method
Sugar Syrup: Add sugar and water in a pan and cook on medium heat until the sugar dissolves. Continue cooking to reach one-string consistency. Add saffron water, mix well.
Almond Base Dough: Lower the flame and add almond powder slowly. Stir continuously; the mixture will start thickening. Cook until it forms a soft, non-sticky dough. Remove to a plate and let it warm slightly. Knead gently for 1-2 minutes. Roll the dough into a small square cup or like in the picture.
Nut Mixture Topping: Heat a small pan and add roughly cut almonds, cashew and pistachios. Toast lightly for a minute. Add honey and mix, and then add the cardamom powder and saffron strands. Cook on a low flame for not more than 30-40 seconds just to bind the nuts. Assemble: Fill each almond shell with a spoonful of the nut mixture. Garnish with sliced pistachios and saffron.
