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Cardamom crescents
30 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 66
  • Fat about 4g
  • Carbohydrates about 5g
  • Protein about 1g
This is needed
This is needed for 60 piece
  • 1 pinch salt
  • 250 g white flour
  • 0.75 tsp ground cardamom
  • 100 g shelled ground almonds
  • 200 g butter, cut into pieces, cold
  • 40 g unsalted, shelled pistachios, finely chopped
  • 90 g icing sugar
  • 1 tbsp water
To bake each tray
  • 30 g unsalted, shelled pistachios, ground
  • 30 g icing sugar
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
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And that's how it's done
And that's how it's done
Mix the flour, salt and ground cardamom in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the almonds, pistachios and icing sugar, add the water, mix quickly to create a dough (do not knead), cover and chill for approx. 2 hrs.
To shape
On a lightly floured surface, shape the dough into rolls the width of your finger, cut into approx. 2 cm long pieces. Roll up the pieces of dough, shape into crescents, transfer to two baking trays lined with baking paper, chill for approx. 30 mins.
To bake each tray
Approx. 15 mins. in the centre of an oven preheated to 180°C. Mix the pistachios, icing sugar and lime zest in a shallow dish. Allow the crescents to cool slightly on the tray, turn carefully in the pistachios and icing sugar, leave to cool on a cooling rack.