Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To bake each tray
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.
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.
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