Cardamom crescents

Cardamom crescents

Total: 3 hr 30 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 66 kcal
, Fat: 4 g
, Carbohydrate: 5 g
, Protein: 1 g

Ingredients

60 pieces

Hint:


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
kochen@bettybossi.ch

Dough

250 g white flour
1 pinch salt
¾ tsp ground cardamom
200 g butter, cut into pieces, cold
100 g shelled ground almonds
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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How it's done

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Dough

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.

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