Orange Pistachio Crescents Recipes
PISTACHIO-FILLED CRESCENTS
_(Ghotab)_ After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr
Yield Makes about 30 pastries
Number Of Ingredients 12
Steps:
- Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
- Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
- Preheat oven to 350°F.
- Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
- Repeat with remaining dough and filling, rerolling scraps.
- Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.
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- In a bowl, beat the butter and 1/2 cup sugar together until light and fluffy. Add the vanilla extract, yolk. Beat till combined. Slowly stir in the flour, nuts, and zest.
- When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Remove a heaping tablespoon of dough at a time, shaping into crescent shapes.
- Arrange about 1 1/2 inches apart on prepared baking sheets. Bake until cookies are lightly golden around the edges, about 15-20 minutes. While still warm, coat the cookies with confectioners sugar. Transfer to a wire rack to cool.
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