| 1 | Grind the almonds and set aside. |
| 2 | Place the saffron threads in a cooking spoon and heat, then crush to powder with a teaspoon. |
| 3 | Combine powder with butter and sugar and beat until creamy. |
| 4 | Gradually add egg while continuing to beat, then beat in lemon juice. |
| 5 | Sift together the flour, corn starch, and baking powder. |
| 6 | Combine the dry ingredients with the butter mixture and the almond and form into a ball. |
| 7 | Wrap ball in plastic wrap and chill for anhour. |
| 8 | Roll out half the dough on a floured board to about 1/8 inch thick, sprinkle top with granulated sugar and cut into 2 inch rounds. |
| 9 | Place on a buttered baking sheet and bake at 350°F for 10-12 minutes, until edges are just beginning to turn golden. |
| 10 | Cool on racks. |
| 11 | Repeat with remaining dough. |
