Walnut Crescent Cookies
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
15 mins
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Servings
70 pieces
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Course
Dessert
Walnut Crescent Cookies
Description
Walnut Crescent Cookies combine ground walnuts with a creamy butter and egg yolk dough, flavored subtly with vanilla and a pinch of salt. The dough is formed by mixing softened butter and sugar into a cream, incorporating egg yolks, vanilla seeds, walnuts, salt, and flour until smooth. Small sections are shaped into crescent or horn forms, which gives the cookies their distinctive shape. Baking them at 180°C for about 15-16 minutes yields lightly golden, tender cookies with a fine crumb. A final dusting of powdered sugar enhances their sweet, nutty flavor and classic appearance.
The texture is tender and crumbly rather than crunchy, thanks to the higher fat content and careful mixing. These cookies pair well with tea or coffee and can be stored in an airtight container to maintain their freshness. Their small size makes them convenient for serving as bite-sized treats during gatherings or holidays.
Because the dough can be crumbly, adding a tablespoon or two of water if needed helps bind it for easier shaping. Using real vanilla seeds from a vanilla pod gives a natural, subtle flavor better than artificial flavorings. Forming the dough properly and not overbaking ensures a delicate texture suitable for a classic walnut cookie experience.
Ingredients
Ingredients
- 100 g butter
- 100 g walnut ground
- 2 tbsp powdered sugar
- 1 vanilla paste
- 1 pinch salt
- 2 egg yolk
- 200-220 g flour
- powdered sugar for decoration
Instructions
How to make WALNUT CRESCENT COOKIES:
- Mix the soft, room temperature butter with 2 tablespoons of powdered sugar until creamy.
- Add the egg yolks one at a time and mix well.
- Split the vanilla pod with a sharp knife and scrape out the seeds with the blade and add them to the butter cream.
- Add the ground walnuts and salt and mix gently.
- Incorporate the flour by hand and mix until you get a homogeneous dough, easy to work. If the dough is too crumbly, add another tablespoon of water (or two) if needed to bind it better.
- Place the dough on a floured board and form into sticks and them cut into 4-5 cm (1.5 to 2 inch) long pieces.
- Shape each piece into a little horn. Repeat until the dough is finished.
- You should get around 80 little horns, depending on how thick you make them.
- Preheat the oven to 180 C degrees (356 Fahrenheit) and line a large baking tray with baking paper.
- Place the crescents on the tray and bake for 15-16 minutes until lightly browned.
- Remove from the oven and place them on a cooling rack to cool. After a few minutes, roll them in powdered sugar and serve.
- These cookies can be stored in an airtight tin for up to 3-4 weeks.
- Enjoy!
User Reviews
Overall Rating
4.9
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