Best 4 Orange Pistachio Crescents Recipes

ORANGE PISTACHIO COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.

PISTACHIO ORANGE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed.
• Tip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes.
• Sprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.
• Carefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.

ORANGE TART WITH ORANGE CREAM AND PISTACHIOS

Steps:

• Preheat oven to 425°F.
• Unfold pastry sheet on a lightly floured surface and roll out pastry with a floured rolling pin into a 12-inch square. Brush off excess flour from top and bottom of square and from work surface. Trim a 3/4-inch-wide strip from all sides of square and reserve. Put pastry square on a baking sheet and prick all over with a fork. Brush pastry square with some of egg and arrange 1 strip on each edge of pastry square, overlapping strips at corners, to form a raised edge around pastry, and trim overhang. Brush strips with some of egg, then sprinkle pastry evenly with granulated sugar. Bake in middle of oven until golden brown, 15 to 17 minutes. Carefully slide pastry from baking sheet to a rack to cool, then gently flatten inner part of pastry with your palm if very puffed.
• Squeeze 2 tablespoons juice from 1 orange.
• Cut peel, including all white pith, from remaining 10 oranges with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer between paper towels to drain briefly.
• Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange juice and spread evenly over center of pastry, spreading it to raised edges.
• Arrange oranges, overlapping, on pastry and sprinkle with pistachios.

PISTACHIO-FILLED CRESCENTS

Steps:

• Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
• Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
• Preheat oven to 350°F.
• Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
• Repeat with remaining dough and filling, rerolling scraps.
• Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.