Prepare two parchment paper sheets and lightly grease them with ghee. Set aside.
Heat a heavy-bottomed pan, add sugar, water, cardamom powder, and saffron and stir well. Allow the sugar to dissolve, and bring the mixture to a boil.
Once the sugar mixture comes to a rapid boil, add almond flour and turn the heat on low. Stir everything well with a spatula and ensure there are no lumps.
Add ghee, mix well, and continue cooking, stirring continuously, for about five minutes. After about five minutes, the mixture will begin to leave the sides of the pan.
Continue cooking for another 4-5 minutes; at this point, you must determine whether the mixture is ready.
When the almond flour mixture begins to come together, do a small test to check if it is ready. Take a small pinch of the dough and roll it between your fingers. The dough is not ready if it forms a ball but sticks to the finger. But it is done if it forms a ball and does not stick to your finger.
Transfer the dough onto one greased parchment paper and let it sit for 1-2 minutes. Grease your hands lightly and knead the dough into a smooth ball.
Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly. Then, roll the dough using a rolling pin into a disc.
Grease a sharp knife and cut the dough into a diamond or square shape. After cutting, leave the dough as it is and let it air dry for at least 10 minutes. If you pick up the pieces immediately, they will still be soft and break easily.
After 10-15 minutes, separate the Badam Katli pieces and enjoy!