Shortcrust pastries with ground pistachios and almonds, delicate orange flavor and dark chocolate tips.

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If I want to bake something nutty for the cookie plate, these pistachio crescents are just what I'm looking for. What I particularly love about them is the hint of orange in the dough. It goes wonderfully with the ground pistachios and the slightly bitter chocolate on the tips. The little half-moons are shaped like vanilla crescents, simply by hand.

If you also love baking with pistachios, try my Pistachio cookies with pistachio cream or my Mozart cookies with marzipan and pistachios.

Why you'll love these pistachio crescent cookies

• Really nutty. With 200g of ground pistachios, the crescent rolls have a distinct pistachio flavor.
• Wonderfully crumbly. Butter, powdered sugar and a little cornstarch make the dough nice and tender.
• With a hint of orange. Fresh orange zest adds a delicate citrus note.
• Simply shaped. You roll and bend the small half-moons by hand.
• With chocolate on both ends. This way you have a bit of dark chocolate to nibble on at each tip.

Ingredients for the pistachio crescents

• Ground pistachios and almonds They give the dough its nutty aroma. Use unsalted pistachio kernels. If you grind them yourself, work in short intervals to avoid turning them into pistachio paste.
• Cold butter It forms the basis for shortcrust pastry. It's easier to incorporate when cut into small cubes.
• Flour, cornstarch and powdered sugar Together with the butter, they create a crumbly dough. A pinch of salt rounds off the flavor.
• Organic orange This provides the delicate aroma. Only grate the orange peel, as the white pith can taste bitter.
• dark chocolate couverture It comes out at the tips after baking.

My tips for pistachio crescent cookies

• Briefly knead the dough. Once it holds together, you can flatten it, wrap it up and refrigerate it.
• Shape evenly. Divide the dough into approximately 30 portions. Roll each portion into a short strand, leaving the middle slightly thicker and bending the ends into a half-moon shape.
• Gently roll out the tips. When they become very thin, they tan faster than the middle.
• Let it cool down first, then decorate. Freshly baked crescent rolls are delicate. Let them rest briefly on the baking sheet and only dip the tips in the chocolate coating once the rolls have completely cooled.

Fragrant pistachio crescents, simple and so delicious

Shortcrust pastries with ground pistachios and almonds, delicate orange flavor and dark chocolate tips.

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Portions: 30 large

Baking utensils:

• 1 x baking tray
• 1 x baking paper
• 1 glass

For the dough:

• 50 g almonds ground
• 200 g shelled pistachios ground
• 300 g all-purpose flour Type 405
• 60 g cornstarch
• 100 g powdered sugar
• 1 pinch of salt
• 300 g butter cold
• 2 TL Zest of an organic orange

For decoration:

• something dark chocolate, melted

Metric – US Customary

Preparation:

For the dough:

• Place ground almonds, ground pistachios, flour, cornstarch, powdered sugar, salt, pieces of cold butter and orange zest into a bowl.
• Quickly knead all ingredients into a dough.
• Wrap the dough in cling film and refrigerate for 1 hour.
• Remove the dough and shape it into crescent shapes.
• Place the crescent rolls on a baking sheet lined with parchment paper.
• Preheat the oven to 160 degrees Celsius (320 °F) using top/bottom heat.
• Bake the pistachio crescent rolls for about 12 minutes on the middle rack.
• Remove the crescent rolls and let them cool completely (approx. 30 minutes).

For decoration:

• Melt dark chocolate couverture in a water bath.
• Dip the ends of the pistachio crescent rolls into the melted chocolate coating.
• Let the crescent rolls dry on baking paper or a cooling rack.

large 100

Calories: 89 kcal

Have you tried this recipe yet?

I’d love to see how yours turned out! If you share a photo, tag me @sonntagsistkaffeezeit or use #sonntagsistkaffeezeit. Let me know how you liked it in the comments. I’d love to hear what you think. Thank you so much! ❤️

Four frequently asked questions about pistachio crescent cookies

Even more nutty Christmas cookies

Alongside the crumbly pistachio crescents, I like to have something crunchy and a few filled cookies on the cookie plate. These recipes go perfectly with it.

• Hazelnut cookies with chocolate
• Walnut hearts with raspberry jam
• Chocolate-nut balls with a nougat center
• In the Christmas bakery – recipe for crispy balls with a surprise inside
• Cinnamon stars on the Christmas plate
• Recipe for vanilla crescent cookies – How to make them as delicious as Grandma's
• In the Christmas bakery – recipe for crispy balls with a surprise inside
• Schokoladina at Christmas or others also call it “Heinerle“
• Christmas chocolate-nut balls

Have fun baking and snacking!
Yours, Tina-Maria

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Save the pistachio crescent cookie recipe to your Pinterest board for Christmas cookies. That way you can easily find it again when you're filling your cookie tins.