Name: Pistachio Crescents
Ingredients: pinch salt; 45 g plain flour, preferably Italian 00 flour, sifted; 15 g icing sugar, sifted; 75 g pistachios (shelled weight); 60 g soft unsalted butter

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

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.

Ingredients

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

Method

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

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Ingredients

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