Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 bagels

Walnuts, a pinch of ground cardamom, and vanilla complement each other harmoniously in these amazing cookies that literally melt in your mouth. The toasted nuts are finely ground and mixed with spices, sugar, flour, and butter. For easier handling, let the dough set slightly in the refrigerator before shaping the cookies into crescents. Roll the finished cookies in powdered sugar twice: once while hot and once completely cooled, to ensure an even and dense coating.

Ingredients:

• 1 cup walnuts
• 1.5 cups premium flour
• 165 g unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 0.5 tsp ground cardamom
• 1/4 teaspoon salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortcrust pastry, walnuts, powdered sugar, vanilla extract, cardamom

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Preparation:

Step 1
• Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Spread the walnuts on a rimmed baking sheet. Toast on the bottom rack for 10-12 minutes; let cool completely. Pulse the walnuts in a food processor until finely ground. Add the flour and pulse to combine; set aside.
Step 2
• In a large bowl, beat the butter with a mixer on medium-high speed until fluffy, 2-4 minutes. Add 1/2 cup powdered sugar, vanilla, cardamom, and salt; beat until smooth. Reduce mixer speed to low and beat in the flour mixture. Cover the dough and refrigerate until firm, about 30 minutes.
Step 3
• Place the remaining 1 cup powdered sugar in a shallow bowl and set aside. Scoop out 1 tablespoon of dough and form thin crescents. Place them on two clean, unlined baking sheets, spacing them 2.5 cm apart.
Step 4
• Bake, rotating the baking sheets halfway through, until the cookies are golden brown on the bottom, 20-25 minutes. Let cool on the baking sheets for 5 minutes, then carefully transfer to a bowl with powdered sugar and roll to coat completely. Transfer to a wire rack to cool completely, then roll in powdered sugar again.

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