Comments on: Almond Pistachio Crescent Cookies

By: Audrey

Audrey — Mon, 15 May 2023 16:14:12 +0000

In reply to Anonymous. 240gr all purpose flour. 66gr sugar (white granulated). 63gr ground almond. 21gr ground pistachio. 226gr butter. 1 teaspoon almond extract. Happy baking!

By: Anonymous

Anonymous — Mon, 15 May 2023 12:10:28 +0000

Can you give the ingredients in weight preferably in grams

By: Audrey

Audrey — Thu, 16 Feb 2023 12:23:52 +0000

In reply to Rose.

Sorry to hear that, Rose. These cookies are notoriously crumbly, and the first few are usually a bit trickier to shape, until you get the hang of the texture. That being said, different flours contain different humidity and absorption levels – so it is possible that your flour was a tad on the drier side, making these already crumbly cookies THAT much more difficult to make.

Strictly out of curiosity, did you place the dough in the fridge for an hour or so, prior to shaping?

By: Rose

Rose — Wed, 15 Feb 2023 19:18:51 +0000

I just made the almond pistacchio crescent cookies and it was very hard to shape as the dough kept falling apart