CARDAMOM-WALNUT CRESCENTS
Provided by The New York Times
Categories dessert
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
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
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
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.)
CARDAMOM WALNUT COOKIES
These cookies are for HeyJude who has turned me on to cardamom and taught me how to store it in the freezer.
Provided by Geema
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Mix 1/2 teaspoon cardamom and powdered sugar in medium bowl.
- Set mixture aside.
- Combine 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 dough forms, scraping the sides of the bowl occasionally.
- Gather dough into a ball and wrap in plastic, chill 1 hour.
- Preheat oven to 350°F.
- Using hands and generous 1 tablespoon dough for each cookie, roll dough into 48 3/4-inch balls; transfer to parchment-lined baking sheets.
- Bake cookies until golden, about 25 minutes.
- Sift powdered sugar and cardamom mixture over warm cookies, turn to coat well.
- Can be made 3 days ahead. Store in airtight container.
Nutrition Facts : Calories 100.2, Fat 6.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 12.9, Carbohydrate 10.4, Fiber 0.4, Sugar 5.9, Protein 1.1
WALNUT-CARDAMOM CRESCENTS
Provided by Food Network Kitchen
Time 1h45m
Yield about 24
Number Of Ingredients 7
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.
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CARDAMOM CRESCENTS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (44)Servings 50
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.
- Measure 1 rounded Tbsp. of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.
- Bake, rotating sheets halfway through baking, until bottoms are golden 12–15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat. Transfer to wire rack to let cool. Roll or dust cooled cookies with powdered sugar. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
CARDAMOM WALNUT CRESCENT COOKIES - THE VIEW FROM …
From theviewfromgreatisland.com
3.7/5 (38)Category DessertCuisine SwedishCalories 75 per serving
- Put the walnuts, cardamom, and sugar in the bowl of a food processor and pulse to combine. Then process until the walnuts are finely ground.
- Add in the pieces of COLD butter and vanilla and pulse/process until the butter is fully incorporated.
- Add the flour and salt, and pulse to combine. Then process just long enough so that the dough comes together. I do a combination of pulsing and processing so everything gets thoroughly mixed, but not over mixed.
- Turn the dough out onto a floured surface and bring it together with floured hands. Divide it into 3 pieces. Roll each piece out into a 1 1/2 inch rope. Wrap in plastic wrap and twist the ends securely. Refrigerate for at least 1 1/2 hours. You can leave the dough logs refrigerated for up to a few days if you want to make them ahead. You can also freeze them.
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- Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are set and just barely turning golden brown around edges, 15 to 18 minutes.
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5/5 (12)Total Time 2 hrs 20 minsCategory DessertCalories 99 per serving
- In a large bowl, add the vegetable oil, yogurt and egg yolks and stir together until fully combined.
- In another bowl, combine the flour and baking powder. Sift the dry ingredients slowly to the large bowl, whisking continuously.
- Once your batter forms a soft and sticky dough, knead for a few minutes. Cover the bowl with plastic wrap and set aside for 2 hours (at room temperature).
- Make the filling: Grind the almonds and walnuts in a food processor or blender. Add the cardamon, cinnamon and sugar and continue to blend. Set aside
CARDAMOM CRESCENTS - BAKE TO THE ROOTS
From baketotheroots.de
Cuisine GermanyCategory CookiesServings 30Total Time 1 hr 45 mins
- Add the walnut halves to a mixer and mix until you get fine crumbs (but not a puree). Set aside.
- Add the butter, confectioners’ sugar, and vanilla extract to a large bowl and mix until light and fluffy. Mix the flour with ground cardamom, cinnamon, and salt, then add to the bowl and mix until just combined. Add the ground walnuts and mix in. Transfer the dough to a large piece of plastic wrap and shape into a log, wrap tightly and place in the fridge for at least 1 hour (or overnight).
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Take the roll of dough out of the fridge, cut it into thin slices and shape those slices into crescents (first, roll them into small sausages and bend them into the crescent shape) – place the rest of the dough back in the fridge. Place the crescents with some space in between on the baking sheet and bake for 10-11 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and dust the still warm crescents with confectioners’ sugar. Let cool down completely. Repeat with the remaining dough. The crescents/kipferl should be stored separately from other cookies in a tin box and should be eaten within 4-5 weeks.
FLOURLESS WALNUT COOKIES WITH CARDAMOM (GLUTEN-FREE, PALEO)
From gourmandeinthekitchen.com
4.6/5 (17)Total Time 25 minsCategory DessertCalories 136 per serving
- Place walnuts and half the coconut sugar in the bowl of a food processor and pulse until finely ground. (Do not over process).
- In a medium bowl, combine the remaining coconut sugar with the egg yolks and vanilla and beat the mixture until it thickens, lightens in color and increases in volume.
- Mix ground walnuts with baking soda and fold into the egg mixture until well combined. Using a small cookie scoop, scoop dough into balls and place about 2 inches apart onto parchment-lined baking sheet. Top cookies with a few pieces of chopped walnuts and sprinkle with a pinch of flaky sea salt.
11 ADDICTIVE RECIPES FOR CARDAMOM LOVERS | ALLRECIPES
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- Cardamom Chicken with Salt and Pepper Crust. Rave Review: "Excellent. Cardamom is the secret spice that makes this a restaurant-quality dish." — CJMcgregor.
- Cardamom Maple Salmon. Rave Review: "What an amazing recipe! I made it exactly as written, except that I grilled it outdoors instead of cooking in a pan.
- Spicy Indian Chicken Curry Yummy. Rave Review: "Really delicious ... Served with a side of rice and raita. Yummy! A new favorite." — JanS.
- Indian Style Basmati Rice. Rave Review: "Very nice! I love basmati rice and this is such a good version. The delicate flavors of the spices complement the subtle, nutty flavor of the rice so well.
- Cardamom Granola Bars. Rave Review: "Dangerous recipe —because you can't stop eating them! The cardamom is different, but certainly not too strong. Very good."
- Pecan Cardamom Bar Cookies. Rave Review: "I have made these cookies many times. They never last and I have to give out the recipe every time I take them somewhere.
- The Rebbetzin Chef's Persian Walnut Cookies. Rave Review: "They were baking in the oven when my husband came home, and he commented that they made the house smell heavenly.
- Cinnamon Yum Cake. Rave Review: "Tried this cake after seeing it in the Allrecipes magazine and it is phenomenal!!" — tkravitz.
- Mango Caradmom Bread Pudding. Rave Review: "Loved, loved, loved this recipe. Made it for friends who were duly impressed. Then, made it again substituting plums for the mango and yep, still fantastic!
- Grandma Georgie's Cardamom Rolls. Rave Review: "I really like the taste of these rolls. I love the taste of the cardamon, and they are sweet enough to eat plain but you could put jam and butter on it and go to town."
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