Pistachio Crescent Cookies – A Nutty Twist on the Classic Vanilla Crescents
- Austria, Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal
These delicate pistachio crescent cookies combine buttery shortcrust pastry, ground pistachios, and dark chocolate. Perfect for the holiday season or as a sweet treat with coffee. With simple ingredients and straightforward steps, you’ll master these delightful cookies effortlessly.
Ingredients:
- 100 g sugar
- 200 g butter
- 300 g flour
- 1 pinch of salt
- 1 tsp vanilla extract
- 1 tsp vanilla sugar
- 100 g ground pistachios
- 200 g dark chocolate couverture
Directions:
1. Prepare the dough: Combine all ingredients in a bowl and knead into a firm shortcrust dough using your hands or a stand mixer. Shape the dough into a rectangle about 2 cm high, wrap it in plastic wrap, and refrigerate for 1–2 hours or overnight.
2. Shape the crescents: Cut the dough into slices about 0.5 cm thick. Roll each slice into a 10–12 cm log, keeping the center slightly thicker than the ends. Gently bend the logs into crescent shapes and place them on a baking sheet lined with parchment paper. Chill the shaped cookies for another 30 minutes.
3. Bake: Preheat the oven to 180°C (356°F) top/bottom heat or 160°C (320°F) fan. Bake the crescents one tray at a time for 10–12 minutes, until the tips are golden. Remove from the oven and let cool completely.
4. Decorate: Melt the dark chocolate couverture in a water bath. Dip the tips of the cooled cookies into the chocolate, let excess drip off, and place them on parchment paper. Allow the chocolate to set completely.
Some Recipe Tips:
Shaping made easy: For evenly sized cookies, weigh out small portions of dough (about 15–20 g each) before shaping them into crescents.
Storage: Store the pistachio crescents in an airtight container for up to four weeks. Use parchment paper between layers to prevent the chocolate from sticking.
Pistachio Crescent Cookies – A Nutty Twist on the Classic Vanilla Crescents
Course: Desserts & Sweets, Cookies & PastriesCuisine: Germany, AustriaDifficulty: Easy40-50
cookies45
minutes1-2
hours10-12
minutesThese delicate pistachio crescent cookies combine buttery shortcrust pastry, ground pistachios, and dark chocolate. Perfect for the holiday season or as a sweet treat with coffee. With simple ingredients and straightforward steps, you’ll master these delightful cookies effortlessly.
Ingredients
100 g sugar
200 g butter
300 g flour
1 pinch of salt
1 tsp vanilla extract
1 tsp vanilla sugar
100 g ground pistachios
200 g dark chocolate couverture
Directions
Prepare the dough: Combine all ingredients in a bowl and knead into a firm shortcrust dough using your hands or a stand mixer. Shape the dough into a rectangle about 2 cm high, wrap it in plastic wrap, and refrigerate for 1–2 hours or overnight.
Shape the crescents: Cut the dough into slices about 0.5 cm thick. Roll each slice into a 10–12 cm log, keeping the center slightly thicker than the ends. Gently bend the logs into crescent shapes and place them on a baking sheet lined with parchment paper. Chill the shaped cookies for another 30 minutes.
Bake: Preheat the oven to 180°C (356°F) top/bottom heat or 160°C (320°F) fan. Bake the crescents one tray at a time for 10–12 minutes, until the tips are golden. Remove from the oven and let cool completely.
Decorate: Melt the dark chocolate couverture in a water bath. Dip the tips of the cooled cookies into the chocolate, let excess drip off, and place them on parchment paper. Allow the chocolate to set completely.
Notes
- Shaping made easy: For evenly sized cookies, weigh out small portions of dough (about 15–20 g each) before shaping them into crescents.
- Storage: Store the pistachio crescents in an airtight container for up to four weeks. Use parchment paper between layers to prevent the chocolate from sticking.
