Pistachio Crescents

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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These are rather like the hazelnut-smoky Middle-European Kipferln sold in expensive late-night supermarkets: densely powdery within, compounded by the blanket of icing sugar with which they are thickly, mufflingly covered. The amount below will make 12 biscuits.


  • 75 g pistachios (shelled weight)
  • 60 g soft unsalted butter
  • 15


Preheat the oven to gas mark 3/160°C. Grease 2–3 baking sheets or, better still, cover them with Bake-o-Glide.

Toast the pistachios by frying them in a thick-bottomed frying pan with no fat for a few minutes so that their rich, waxy aroma is released. Pour into the bowl of the