Pistachio Crescents
Serves: Makes 12 cookies
  • 75 grams shelled pistachios
  • 60 grams unsalted butter, softened until very soft
  • 15 grams icing sugar (confectioner's sugar)
  • 45 grams flour
  • pinch salt
  1. Preheat the oven to 325°F (160°C). Grease one large or two small baking sheets.
  2. Grind the pistachios in a food processor until they are very fine.
  3. Put the butter in a mixing bowl and cream it with a wooden spoon.
  4. Add the icing sugar.
  5. Beat until the batter is well mixed and quite light and soft.
  6. Sift the flour and salt into the mixture and stir in.
  7. Add the ground pistachios and beat just until mixed.
  8. At this point the batter should be sticky, but firm enough to mould with your hands. If it is too soft, pop it in the fridge for fifteen to twenty minutes.
  9. Shape scant tablespoons of dough into sausage shapes and then lay them on the baking sheets, folding the ends in to make croissant shapes.
  10. Bake for about 15 minutes, watching the cookies carefully. You want them cooked, with firm tops, but not too brown.
  11. Remove the baking sheets from the oven. Cool for a few minutes to let them firm up and then remove the fragile cookies carefully from the baking sheets.
  12. Dredge the cookies with icing sugar while they are still warm.
Very slightly adapted from How to Eat, by Nigella Lawson.
Recipe by April J Harris at https://apriljharris.com/pistachio-crescents/