Cardamom crescents

Total time: 3hr 30m
Preparation Time: 30m

For 60 piece

Nutritional Information

Contains 66 Kcal, 1g Protein, 5g Carbohydrates, 4g Fat


  • Dough
  • 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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  • 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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