Dried Fruit Cookie Recipes - Coconut Crescents

Ingredients

• 1 1/4 cups/190 g pistachios, shelled

• 1 1/3 cups/200 g all-purpose/plain flour

• 6 tbsp butter, softened

• 2 tbsp freshly grated coconut

• 1/3 cup/50 g confectioners'/icing sugar

• 1 egg + 1 egg yolk

• 1/2 cup/100 g - granulated sugar

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Method:

1. Blanch the pistachios in boiling water for 1 minute. Drain well and use a clean cloth to rub off the skins.

2. Let cool, then transfer to a food processor and process until very finely chopped. Sift the flour onto a surface and make a well in the center.

3. Cut in the butter, coconut, confectioners' sugar, and the egg and egg yolk to make a smooth dough. Wrap in plastic wrap and refrigerate for at least 2 hours.

4. Divide the dough into balls the size of walnuts. Form into crescent shapes, wrap individually in plastic wrap, and refrigerate for 1 hour more.

5. Preheat the oven to 350°F/180°C/ gas 4. Butter and flour a large baking sheet. Sprinkle the cookies with the sugar.

6. Dip in the finely chopped pistachios until well coated. Arrange on the prepared baking sheet.

7. Bake for 15-20 minutes, or until firm to the touch. Cool the cookies completely on the baking sheet.