I don’t know exactly where I found this particular recipe for Viennese crescents. I usually make a note about the origins of a recipe. If there is none, then I assume that I tried 3-4 recipes and made up my own. These cookies are ” classic” and so many recipes for them can be found.
There is particular fondness for anything ” Viennese” . I have great memories of visiting Vienna in the winter with my (then) two little girls. Everything we ate was scrumptious and the city calm and covered with snow, sort of like the crescents covered with powdered sugar.
- 1 cup all-purpose flour
- ¾ cup walnuts
- ½ cup unsalted butter, chilled, cut into ½” pieces
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon grated orange zest
- pinch of salt
- confectioner’s sugar
Pre-heat oven to 325 degrees and prepare two baking sheets with parchment paper
- Combine all the ingredients except the confectioners sugar in a food processor.
- Pulse the mixture until it resembles the coarse corn meal.
- Then, continue to process until the dough begins to gather together.
- Roll 2 teaspoons of dough between your palms to form a rope 2 ½” long, slightly tapering it at the ends.
- Arrange the rope on the baking sheet with a crescent shape. Place the cookie 1” apart.
- Bake until just firm to the touch, about 20 minutes.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack and sieve confectioners’ sugar over the cooled cookies.
- Store in an airtight container at room temperature for up to 5 days.