Traditional Azerbaijani Almond Feast: Halva, Cocoa Cookies

📌 Ingredients for Traditional Azerbaijani Almond Halva You Can Make Yourself:

🌰 500 g Whole almonds (raw, shelled)
🌰 Whole peeled almonds for decoration
🧈 250 g Clarified butter (Ghee)
🍞 300 g Wheat flour (all-purpose)
🍯 300 g Granulated sugar
🥛 400 ml Whole milk
💧 150 ml Water
💧 1/2 tsp Saffron threads (crushed and steeped in 2 tbsp hot water)

👩🏻‍🍳 Preparation Steps for Traditional Azerbaijani Almond Halva:

1. Process the Almonds: Soak raw almonds in boiling water for 10 minutes, then peel the skins. Dry the peeled nuts thoroughly and grind them into a semi-fine meal using a food processor or stone mill.
2. Prepare the Syrup: In a small saucepan, combine the sugar, milk, and water. Heat until the sugar is completely dissolved and the mixture is hot, but do not let it boil vigorously. Stir in the saffron infusion and set aside.
3. Toast the Flour: In a heavy-bottomed pan or kazan, melt the clarified butter over medium heat. Gradually add the wheat flour, stirring constantly. Cook the flour-butter mixture for about 10–15 minutes until it becomes fragrant and turns a light golden color.
4. Incorporate Almonds: Add the almond meal to the flour mixture. Continue stirring and cooking for another 5–8 minutes to allow the almond oils to release and blend with the butter.
5. Combine: Lower the heat and slowly pour the warm milk-saffron syrup into the pan while stirring vigorously to prevent lumps.
6. Cook to Texture: Continue cooking and stirring until the halva thickens and begins to pull away from the sides of the pan, forming a cohesive, soft mass.
7. Shape and Decorate: Transfer the hot halva to a large flat plate. Smooth the surface with a spatula. Use the edge of a spoon or a knife to create a traditional geometric pattern. Press whole almonds into the design while the halva is still warm.

📌 Ingredients for Saffron-Scented Almond Cocoa Cookies You Can Make Yourself:

🌰 400 g Almond meal (fine)
🌰 Whole almonds for garnish
🥚 3 Large eggs
🍯 200 g Granulated sugar
🍯 150 g Powdered sugar (for coating)
🥣 40 g High-quality cocoa powder
🧂 1 tsp Baking powder

👩🏻‍🍳 Preparation Steps for Saffron-Scented Almond Cocoa Cookies:

1. Prepare the Dough: In a large bowl, whisk the eggs and granulated sugar until frothy.
2. Mix Dry Ingredients: Sift the cocoa powder and baking powder into the egg mixture. Fold in the almond meal gradually until a thick, slightly sticky dough forms.
3. Chill: Place the dough in the refrigerator for 30 minutes to make it easier to handle.
4. Roll and Coat: Preheat your oven to 180°C. Form the dough into small balls (about 3 cm in diameter). Roll each ball generously in powdered sugar until completely white.
5. Garnish: Place the balls on a baking sheet lined with parchment paper. Press a whole almond into the center of each cookie, which will cause the dough to crack slightly.
6. Bake: Bake for 12–15 minutes. The cookies should be set on the outside but remain soft on the inside. Do not overbake, or they will become hard.
7. Cool: Allow the cookies to cool completely on the tray to firm up before serving with samovar tea.