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Cardamom Crescents https://www.metro.ca/userfiles/image/recipes/croissants-a-la-cardamone-10216.jpg PT15M PT15M PT30M
Preheat oven to 350°F (180°C). Line 2 cookie sheets lined with parchment. In a bowl, mix flour, cardamom, cinnamon and salt. In a food processor, pulse 1/2 cup of sugar and the pecans until course. In another bowl, beat butter and vanilla with an electric mixer until creamy. Blend in your nut mixture. Shake in dry ingredients. Remove the dough from the bowl. Knead 5 times, forming ball. Spoon 1 Tbsp. (15 mL) and form ball with hands rolling into 1/2 inch log. Bend log into crescent and pinch to taper. Place cookie on baking sheet and repeat. Bake for 12 to 15 minutes. Rotate sheets at 6 minute mark. Remove from the oven. Sift 1 cup (250 mL) of powdered sugar. Roll warm cookies in sugar to coat. Allow to cool rolling cookies through sugar again.
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2 1/2 cups (625 mL) spelt flour 3/4 tsp. (4 mL) ground cardamom 1/2 tsp. (2 1/2 mL) ground cinnamon 1/2 tsp. (2 1/2 mL) kosher salt 1 1/2 cup (375 mL) powdered sugar, divided 1 cup (250 mL) pecans 1 cup (250 mL) unsalted butter, at room temperature 1 Tbsp. (15 mL) vanilla extract
Cardamom Crescents

Cardamom Crescents

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24
portions
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 2 1/2 cups
    (625 mL)
    spelt flour
  • 3/4 tsp.
    (4 mL)
    ground cardamom
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  • 1/2 tsp.
    (2 1/2 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 1/2 mL)
    kosher salt
  • 1 1/2 cup
    (375 mL)
    powdered sugar, divided
  • 1 cup
    (250 mL)
    pecans
  • 1 cup
    (250 mL)
    unsalted butter, at room temperature
  • 1 Tbsp.
    (15 mL)
    vanilla extract
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Line 2 cookie sheets lined with parchment.

In a bowl, mix flour, cardamom, cinnamon and salt.

In a food processor, pulse 1/2 cup of sugar and the pecans until course.

In another bowl, beat butter and vanilla with an electric mixer until creamy.

Blend in your nut mixture.

Shake in dry ingredients.

Remove the dough from the bowl.

Knead 5 times, forming ball.

Spoon 1 Tbsp. (15 mL) and form ball with hands rolling into 1/2 inch log.

Bend log into crescent and pinch to taper.

Place cookie on baking sheet and repeat.

Bake for 12 to 15 minutes.

Rotate sheets at 6 minute mark.

Remove from the oven.

Sift 1 cup (250 mL) of powdered sugar.

Roll warm cookies in sugar to coat.

Allow to cool rolling cookies through sugar again.

Source : Sweet Potato Chronicles

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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