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Walnut Pastries

Walnut Crescent Cookies

Paula
4.91 from 50 votes
Prep Time 1 hour
Cook Time 15 minutes
Course Dessert
Cuisine Est European
Servings 70 pieces

Ingredients
 
 

Ingredients

  • 100 g butter
  • 100 g ground walnuts
  • 2 tbsp powdered sugar
  • 1 vanilla paste
  • 1 pinch of salt
  • 2 egg yolks
  • 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!
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