Queen of Almond Pastry
Queen of Almond or as we say in Farsi Malākeh Badoom is a traditional Persian pastry that is sweetened with honey, perfumed with cardamom & saffron. A pastry so delicate and so delicious that is worthy of a Queen.
The pastry is made from a simple dough and scented with cardamom or lime, orange zest. The crust relies on the topping and the sweetness of honey to bring a warmth to the flavor. Toasted slivered almonds mixed with honey and scented with saffron is sprinkled over the top, and provide a soft texture.
Traditionally this pastry is made in a rectangular baking tray and then is cut in small diamond shape or rectangular pieces, but you can bake it in a tart dish as well.
Queen of Almond Pastry
Serving: 8 | Time: 30 minutes
For the dough:
1/2 cup (190g) flour
3/4 cup (100g) powdered sugar; sifted
90g Butter; softened
1 Large Egg
Zest of a large lime / or 1 tsp cardamom or 1/2 tsp vanilla extract
Brush some soft butter to grease your dish, you can use a spray too, but remember butter tastes much better and doesn't have the after-taste that most sprays have.
In the bowl of your stand mixer and on a medium speed, mix together the butter and powdered sugar until soft and creamy. Add the egg and continue beating, once the egg is completely mix in the batter, add the lemon zest. Lower the speed and slowly add the flour, don't over mix. You should have a sticky dough. Use a spatula to place the dough in the center of your dish. Then, grease a back of a spoon with butter to spread the dough evenly. Or as I show in the tutorial video on Instagram use the fondant smoother.
Traditionally, the dough is spread thin but I spread it to a 1/2" thickness.
Now, use a fork to prick holes in the dough, this allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly.
Placed in the oven and bake at 350°F for 8-10 minute, remove and let cool to touch.
1/2 cup (150g) honey
1/4 cup (50g ) sugar
2 tbsps (30g) butter
2 tbsps Whipping cream
1 tbsp Light corn syrup
1 tsp Saffron
100g Slivered Almonds, toasted
First, toast the slivered almonds until they're golden brown around the edges, set aside. In a medium saucepan and on low temperature, mix together the remaining ingredients and heat up the batter; the batter shouldn't come to a boil. Add the slivered almonds and mix, then pour over the baked crust and spread evenly.
Place in the oven again and bake at 350°F regular oven ( 325°F convection oven) for 18-20 minutes or until the top and edges are golden brown. Remove from the oven and let cool. This pastry is absolutely heavenly with a fresh cup of brewed Persian tea.