|
Pistachio Filled Vanilla Crescents
Cookie
Vanilla Sugar:
3/4 c. sugar
1 2" piece vanilla bean, split & dried
Filling:
8 oz. raw pistachios
1 egg white
1 drop vanilla extract
1 drop almond extract
Dough:
1/2 c. butter, chilled
1-1/4 c. sifted flour
1/3 c. sour cream
1 egg yolk
Vanilla Sugar:
Process 2 min. scraping sides every 30 seconds. (Can be made 3 days ahead -
cover tightly to store.)
Glaze:
1 egg yolk
1 teaspoon water
1 tablespoon vanilla sugar
Filling: Blanch pistachios 10 seconds. Drain. Refrigerate 3 hours. Peel skin.
Sieve vanilla sugar. Mix filling ingredients with 2 tablespoons sugar. Process
to a smooth paste. (Can be prepared 2 days ahead.)
Dough: Cut butter into flour in processor. Add sour cream and egg yolk.
To assemble: Preheat oven to 375. Line pans with foil & grease. (I use parchment
paper.) Divide dough in half. Roll with 1 tablespoon vanilla sugar and sprinkle
top and bottom with 2 more tablespoons vanilla sugar. Roll to a 12" circle and
cut into 12 triangles. Put filling at base and roll up to form crescents. Bake
10-15 min. Remove & brush on glaze. Return to oven and bake 5 min. longer.
Makes 24.
|
