Chocolate Dipped Pistachio Crescents Recipes

PISTACHIO CHOCOLATE CRESCENT COOKIES

Pistachio Chocolate Crescent Cookies image

Make and share this Pistachio Chocolate Crescent Cookies recipe from Food.com.

Provided by Wendelina

Categories Dessert

Time 40m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
2 cups finely chopped salted pistachios
3/4 cup powdered sugar
1/4 teaspoon salt
1 1/4 cups butter, softened
1/2 cup mini chocolate chip
2/3 cup semi-sweet chocolate chips

Steps:

Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes.
Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely.
In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.

Nutrition Facts : Calories 93.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 10.2, Sodium 37.4, Carbohydrate 7.9, Fiber 0.7, Sugar 3.6, Protein 1.4

PISTACHIO-FILLED CRESCENTS

Pistachio-Filled Crescents image

_(Ghotab)_ After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr

Yield Makes about 30 pastries

Number Of Ingredients 12

Ingredients

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/3 cup plain yogurt
1/3 cup vegetable oil
2 large egg yolks
1 1/2 cups shelled natural pistachios (7 1/2 oz)
3/4 cup confectioners sugar
1 teaspoon ground cardamom
1/4 cup water
2 tablespoons sugar
1 cup confectioners sugar
*Available by mail order from Kalustyan's (212-685-3451).

Steps:

Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
Preheat oven to 350°F.
Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
Repeat with remaining dough and filling, rerolling scraps.
Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.

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