Side Pannel
Walnut Crescents
Ingredients List
- 1 3/4 c Flour
- 1/3 c Sugar
- 1 1/4 c Ground walnuts
- 2 Egg yolks
- 1 c Sweet butter
- Confectioners sugar
Directions
Legend has it that bakers started making pastry in the form of crescents
following the Turkish siege of Vienna in 1683.
Preheat oven to 350ø.
In a large bowl, mix flour, sugar and ground walnuts. Make a little well
in the flour mixture and add the egg yolks. Cut butter into small pieces
and add to the flour mixture. Knead thoroughly and shape into a ball. Add
flour, if needed, to prevent the dough from sticking to the bowl.
Cut the ball in 4 parts and shape each part in a roll about inch thick.
Cut 1/4-inch pieces and form small crescents in the palm of your hand.
Place crescents on a greased baking sheet and bake about 9-10 minutes,
until light brown.
While still warm, roll the crescents in the confectioners sugar (be
careful, they break very easily), then place them on a board to cool. Store
in a cookie tin. The flavor actually improves with time.
Yield: about 3 dozen. Franziska Mayer, Washington, DC
Randy Shearer
following the Turkish siege of Vienna in 1683.
Preheat oven to 350ø.
In a large bowl, mix flour, sugar and ground walnuts. Make a little well
in the flour mixture and add the egg yolks. Cut butter into small pieces
and add to the flour mixture. Knead thoroughly and shape into a ball. Add
flour, if needed, to prevent the dough from sticking to the bowl.
Cut the ball in 4 parts and shape each part in a roll about inch thick.
Cut 1/4-inch pieces and form small crescents in the palm of your hand.
Place crescents on a greased baking sheet and bake about 9-10 minutes,
until light brown.
While still warm, roll the crescents in the confectioners sugar (be
careful, they break very easily), then place them on a board to cool. Store
in a cookie tin. The flavor actually improves with time.
Yield: about 3 dozen. Franziska Mayer, Washington, DC
Randy Shearer
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