Cardamom Butter Crescents
Updated Dec. 1, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups/450 grams all-purpose flour, plus more for rolling
- 2teaspoons/10 grams ground cardamom
- 1teaspoon/5 grams kosher salt
- 14ounces/400 grams unsalted butter (3½ sticks), at room temperature
- 1¼cups/150 grams confectioners’ sugar, plus more for dusting
- 2large egg whites
- ¼cup/20 grams sliced almonds
Nutritional analysis per serving (60 servings)
87 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
- Step 2
In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
- Step 3
Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log ¾-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
- Step 4
Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners’ sugar.
Private Notes
Comments
The flavor and texture were lovely, but I found the dough easier to work with when I chilled it for 2 hrs before forming the crescents.
Great taste for these buttery cookies. I reduced the butter to 350g and added the zest of a clementine. I also refrigerated for an hour before baking.
The best cardamon cookies I know, and I've been trying recipes for year. Make sure that you bake them to golden, paler ones were not as good. As for reviewer calling them tasteless, I would blame it on old cardamon. I did make mine with very generous teaspoons of the spice, knowing that cardamon bought ground is never as tasty as it could be.
If you want a really decadent cookie, replace some of the flour with almond flour. You could even do it completely with almond flour but you’d need to be particularly careful during baking not to burn them. The egg white would be critical for keeping the cookies from falling apart as almond flour has no gluten. You might need to experiment to see if you need more egg white but I haven’t tried it. For gluten free cookies you could also use a combination of rice flour and almond flour.
I bought a fresh jar of cardamom pre-ground. I used 3 tsp instead of two. Followed instructions and rolled dough sections into ropes on a floured cutting board. Perfect balance of cardamom and sugar. I did not powder them or add almonds. My husband says these are now his favorite! Took them to tea with a friend.
Definitely did not manage to make 5 dozen... Took a little longer perhaps because they're a little larger? Definitely agree with chilling the dough before trying to roll (it was such a pain!) Flavor is very light but I can taste the cardamom.