Cardamom-Walnut Crescents
Updated May 2, 2024
- Total Time
- 40 minutes
- Cook Time
- 18 to 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup sugar
- 1cup all-purpose flour
- ¾cup walnuts halves
- ¼pound unsalted butter, chilled and cut in to ½-inch pieces
- 1teaspoon vanilla extract
- ½teaspoon ground cardamom
- ½teaspoon grated orange zest
- ⅛teaspoon salt
- ⅓cup sugar
- ¼vanilla bean
For the Dough
For the Vanilla Sugar
Nutritional analysis per serving (24 servings)
97 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Dough
- Step 1
Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
- Step 2
Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
- Step 3
Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
- Step 4
When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
Private Notes
Comments
I covered the dough w/plastic wrap to make a log, then refrigerated over night. It was so easy to cut 1/4" slice then cut it in half again, using my fingers to push the dough into an EXAGGERATED crescent shape---mine looked like slightly curved slugs with only a slight crescent. The texture is almost ethereal. For the 8/2017 (partial) eclipse, I painted the interior crescent side with melted chocolate chips. The cardamom/orange flavor held up against the chocolate---yummy!
These are easy, delicious and ethereally light. I used freshly ground green cardamom seeds to amp up the flavor. Jarred ground cardamom is a pale shadow of fresh. Next time I might skip the vanilla sugar topping to get an even less sweet result.
It is absolutely crucial to chill the dough before & after shaping and most importantly, let the cookies cool in the pan for at least the 5 mins recommended. I think that's why other bakers complained about the crumbling. I did use all the zest from a large orange & about a scant teaspoon of cardamom. The taste is lovely.
These are unbelievably delicious. To all the doubters, it really is not hard to make little crescents!
I made these today, and used Nina's tips below - just like any shortbread, I rolled it in plastic wrap, chilled the dough, and kept it cold until the oven was ready. Then I just sliced it into squares/circles and baked it. Does not matter if you use whole or half walnut pieces - they get crushed into the dough. If I make it again, I would use another 2-3 TBSP sugar in the dough itself. I used cardamom and sugar to sprinkle on top afterwards.
Successfully subbed - used orange oil in lieu of rind and almonds instead of walnuts - then sprinkled very lightly with powdered sugar- yummy! Will try again with pistachios and lime as substitutes. Perfect with morning cappuccino or afternoon tea!