Walnut Cardamom Crescents Recipes

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WALNUT-CARDAMOM CRESCENTS



Walnut-Cardamom Crescents image

Provided by Food Network Kitchen

Time 1h45m

Yield about 24

Number Of Ingredients 7

1 cup walnuts
1 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
  • Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
  • Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
  • Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

VANILLA WALNUT CRESCENTS



Vanilla Walnut Crescents image

Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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