Steps for Preparing Pistachio Crescent Cookies

• First, to make these pistachio crescent cookies, prepare the shortcrust pastry. I used the stand mixer with the paddle attachment, but you can mix everything in a bowl by hand and then on a work surface if you don’t have a kitchen robot. Add the egg and egg yolk, powdered sugar to the stand mixer’s bowl, and mix on speed 2-3 for a few minutes. Then add the oil, vanilla extract or vanillin and mix again for a few minutes. Finally, add the flour, salt, and baking powder and mix again until the mixture is completely compact. Add a splash of milk if the shortcrust pastry doesn’t come together. The dough will be smooth and homogeneous; form it into a ball, wrap it in cling film, and let it rest at room temperature for about 15 minutes. If using butter instead, refrigerate it.

  

• Take the shortcrust pastry and roll it out with a rolling pin into a sheet about 1/8 to 1/6 inch thick, use a 2-inch round cookie cutter to cut out disks, and fill the center with a heaping teaspoon of pistachio spread, closing them almost in a crescent shape without sealing them completely like classic filled cookies. See the photos for guidance. Place all the cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 338°F for 15 minutes or until golden.
  

  

• Remove from the oven and let cool for a few minutes. When they are still warm, use a teaspoon to spread some more pistachio spread over the semi-open edge and dip the cookie into chopped pistachios. And they are ready.

  

• Serve the pistachio crescent cookies with a dusting of powdered sugar. I hope you enjoy my latest recipe, see you next time friends.
  

  
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