Middle Eastern · Dessert
Pine Nut Crescent Cookies
A Levantine-style butter cookie shaped into a delicate crescent, studded with chopped pine nuts and finished with a snowy dusting of sugar. The short, sandy crumb comes from a blend of all-purpose and almond flour, giving a tender bite that melts against the toasted richness of the nuts.
$1
12 minsPrep
17 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
244Calories
3.7gProtein
15.5gFat
23.6gCarbs
10.6gSugar
1.2gFiber
162mgSodium
22mgChol
5.7gSat Fat
99mgPotassium
19mgCalcium
1.3mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and 10g sugar together in a bowl until pale and smooth, about 2 minutes.
2
Stir in the vanilla extract and salt, then fold in the all-purpose flour and almond flour until a soft, slightly crumbly dough forms.
3
Fold the finely chopped pine nuts through the dough evenly.
4
Divide the dough into 2 equal pieces and roll each into a small log, curving the ends to form a crescent shape; place on a lined baking sheet.
5
Bake at 160°C (320°F) for 16-18 minutes until the crescents are just set and pale gold at the edges — they firm up as they cool, so do not overbake.
6
Transfer the crescents to a wire rack and cool for 10 minutes until firm enough to handle.
7
Sift the remaining 10g of sugar generously over the warm crescents, then let cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g softened butter
- 0.4 oz10g sugar white
- 1.1 oz30g all purpose flour
- 0.4 oz10g almond flour
- 0.5 oz14g finely chopped pine nut
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.4 oz10g for dusting sugar white
