Instructions

Pre-heat your oven to 350F (180C) and prepare 2 parchment-lined baking sheets.

In a large mixing bowl, cream the butter (with a spatula or electric whisk) with the sugar and vanilla extract until fluffy. Add the eggs and mix until just incorporated. Add the ground almond and mix until the dough is homogeneous and soft.

Add the flour, salt and baking powder and mix until just incorporated. The dough should be soft enough to be “squirted” through a piping bag but firm enough that the cookies will hold their shape.

Transfer the dough into a piping bag fitted with a star-shaped nozzle (or use a cookie press). Pipe out the dough into 2-inch (5cm) long sticks, onto the baking sheet, while leaving at least 1 inch (3.5cm) space between each one.

Bake for 6-8 minutes until lightly golden. Cool on the baking sheet for 3-4 minutes and gently transfer onto a cooling rack to cool completely.

Meanwhile, melt the chocolate over a “bain-marie” (in a heat-proof bowl placed over a saucepan of simmering water). Dip the cookie halfway into the melted chocolate and gently transfer onto a cooling rack. Optional: Immediately sprinkle with crushed pistachios and cool completely for the chocolate to harden.

Store in an airtight container for up to 1 week.

Instructions

In a mixing bowl, blend together the flour, sugar, ground almond and ground pistachio.

Dice the cold butter into small cubes and add it to the dry ingredients, along with the almond extract. Mix until the butter is incorporated and the dough comes together into a rough ball. Wrap the dough in plastic wrap, and place in the fridge for 1 hour.

Pre-heat your oven to 340F, prepare two parchment lined baking sheets and take the dough out of the fridge.
Shape the dough into 1-tbsp balls. On a floured working surface, using the two palms of your hands, roll out each ball to a small log and shape it in a crescent shape. The recipe makes for about 24 crescent cookies.

Bake the first sheet of cookies for 10 to 12 minutes, on the middle rack of your oven. The cookies should be slightly golden on the edges and still a bit soft in the middle. Remove the cookies and transfer them directly onto a cooling rack. Repeat with the second baking sheet.

For dusting, mix together the sugar, pistachio and almond. Dust the cookies generously.