Pistachio Crescents Pistachio Crescents

Author: Canadian Living

Coating each cookie with sugar twice, once when warm and again when cool, ensures an even, sugary finish.

  • Portion size 58 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In large bowl, beat butter with sugar until light and fluffy; beat in egg and cardamom. Stir in flour, pistachios, almonds and salt.

Roll by 1 tbsp (15 mL) into 3-inch (8 cm) long logs. Taper ends; form into crescent moon shapes. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets.

Bake in 350°F (180°C) oven until firm and golden on edges, 12 to 14 minutes. Let cool on pans on racks for 10 minutes.

Coating: Gently coat each cookie in icing sugar; let cool completely on racks. Coat cooled cookies again in sugar.

Nutritional facts Per cookie: about

  • Sodium 11 mg
  • Protein 1 g
  • Calories 64.0
  • Total fat 4 g
  • Potassium 22 mg
  • Cholesterol 12 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 2.0
  • Folate 5.0
  • Vitamin A 3.0
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Pistachio Crescents