Walnut Cardamom Crescents Recipes

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CARDAMOM-WALNUT CRESCENTS



Cardamom-Walnut Crescents image

Provided by The New York Times

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 10

1/4 cup sugar
1 cup all-purpose flour
3/4 cup walnuts halves
1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/3 cup sugar
1/4 vanilla bean

Steps:

  • 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.
  • 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.
  • Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
  • 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.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

CARDAMOM-WALNUT COOKIES



Cardamom-Walnut Cookies image

Categories     Cookies     Nut     Dessert     Bake     Walnut     Spice     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 48

Number Of Ingredients 9

1 1/2 cups granulated sugar
2 1/2 teaspoons ground cardamom
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 cups all purpose flour
1 1/2 cups walnuts, toasted, finely chopped

Steps:

  • Mix 1 cup granulated sugar and 1/2 teaspoon cardamom in large bowl. Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl. Set mixtures aside.
  • Combine remaining 1/2 cup granulated sugar, 1 1/2 teaspoons cardamom, butter, vanilla extract, lemon peel and salt in another large bowl. Using electric mixer, beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into ball and wrap in plastic; chill 1 hour.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment. Using hands and generous 1 tablespoon dough for each cookie, roll dough into forty-eight 3/4-inch balls; transfer to baking sheets. Bake cookies until golden, about 25 minutes. Let cool 5 minutes on sheets.
  • Add 12 warm cookies to large bowl of granulated sugar and cardamom and toss gently to coat. Repeat with 12 more cookies. Let remaining 24 cookies cool completely on sheet. Sift powdered sugar and cardamom mixture over. (Can be made 3 days ahead. Store in airtight container.)

VANILLA WALNUT CRESCENTS



Vanilla Walnut Crescents image

Friends look forward to receiving a gift of these crescents. They're my all-time favorite cookies. The pastry is tender and flaky, and the vanilla flavor comes through beautifully. -Betty Lawton, Pennington, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter, cubed
1 egg, separated
2/3 cup sour cream
1/2 teaspoon vanilla extract
2/3 cup finely chopped walnuts
2/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CARDAMOM BUTTER CRESCENTS



Cardamom Butter Crescents image

The egg whites in the batter keep these buttery shortbread-like cookies crumbly and light (and provide a place for all those spare egg whites you accumulate during holiday baking). The cardamom flavor is pronounced, so use the freshest cardamom you can find. These are also perfect for gift-giving, since they'll keep practically forever, or at least 3 weeks stored airtight at room temperature.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h

Yield 5 dozen cookies

Number Of Ingredients 7

3 1/2 cups/450 grams all-purpose flour, plus more for rolling
2 teaspoons/10 grams ground cardamom
1 teaspoon/5 grams kosher salt
14 ounces/400 grams unsalted butter (3 1/2 sticks), at room temperature
1 1/4 cups/150 grams confectioners' sugar, plus more for dusting
2 large egg whites
1/4 cup/20 grams sliced almonds

Steps:

  • Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
  • In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
  • Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
  • Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 2 grams, TransFat 0 grams

WALNUT-CARDAMOM CRESCENTS



Walnut-Cardamom Crescents image

Provided by Food Network Kitchen

Time 1h45m

Yield about 24

Number Of Ingredients 7

1 cup walnuts
1 1/2 cups all-purpose flour
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Bake on the lower rack until toasted, 10 to 12 minutes; let cool completely. Pulse the nuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
  • Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 4 minutes. Add 1/2 cup confectioners' sugar, the vanilla, cardamom and salt; beat until combined. Reduce the mixer speed to low and beat in the walnut-flour mixture until just incorporated. Cover the dough and refrigerate until slightly firm, about 30 minutes.
  • Place the remaining 1 cup confectioners' sugar in a shallow bowl; set aside. Shape tablespoonfuls of dough into thin crescents and arrange 1 inch apart on 2 unlined baking sheets.
  • Bake, switching the pans halfway through, until the cookies are golden on the bottom, 20 to 25 minutes. Let cool 5 minutes on the pans, then carefully transfer to the bowl of confectioners? sugar and gently roll to coat. Transfer to a rack to cool completely, then reroll in the confectioners? sugar.

WALNUT CRESCENTS



Walnut Crescents image

These flaky little crescents were passed on to me from my grandmother. Flour can vary add more or less depending on moisture in the air. Powdered Sugar is used for rolling. The amount can vary because you can roll as big (producing less in amount)or little (produced many little tasty treats)circles as you want.

Provided by Rita1652

Categories     Breads

Time 1h25m

Yield 80 crescents, 80 serving(s)

Number Of Ingredients 15

1 lb Crisco (I used 1/2 very cold sweet butter and 1/2 Crisco)
4 lightly beaten eggs
5 cups flour
2 teaspoons baking powder
1 (1/3 ounce) package dry yeast
1/2 pint sour cream or 1/2 pint yogurt
1 lb ground walnuts
1/2 cup honey
1/2 cup warm milk
1/2 teaspoon cinnamon
1/3 cup chocolate chips (optional)
sugar
cinnamon
nuts
powdered sugar

Steps:

  • Sift dry ingredients.
  • Blend in Crisco or butter/Crisco mixture.
  • Dissolve yeast in a little lukewarm water, add to flour mixture.
  • lightly beat eggs.
  • Add eggs and sour cream.
  • Blend well and refrigerate over night. Dough will be moist and airy.
  • Filling-Blend all ingredients together.
  • To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle.
  • Cut into 8 pie slices.
  • Put filling on thick side and roll from large end to point.
  • You can top the filling with some mini cips if desired.
  • Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired.
  • Bake at 375 Degrees for 20-25 minutes.

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