These tender cookies are not just a delicious dessert, but can be a great breakfast as they are packed with protein and not loaded with sugar.
Ingredients:
For the filling:
- Walnuts 250 gr
- Sugar 90 gr 1/3 cup
- 1 Egg white
- Vanilla extract 1 tsp
- Optional: lemon zest, pinch of cardamon.
For the pastry:
- All purpose flour 220 gr (1 +3/4 of a cup)
- Butter 100 gr (cold)
- Sour cream 100 gr (1/2 cup)
- 1 Egg yolk
- Baking powder 5 gr (1 tsp)
- Pinch of salt
Directions
- Finely chop (grind) walnuts in the food processor. You can do it with roller pin, place walnuts in plastic bag, but to small crumbles.
- Add sugar, egg white, vanilla extract and mix till everything is well incorporated.
- You can also add lemon zest, cardamon, even pinch of chipotle to make it very fragrant
- For the dough in a big bowl put your flour, pinch of salt, and pieces of cold butter
- Using pastry cutter or a knife cut the butter mixing it evenly with flour till butter is a pea size
- Add baking powder, egg yolk, sour cream
- Mix dough with your hands, make a roll and put it in the fridge for about an hour
- Divide the pastry roll into 3 even parts, do the same with the filling
- Take 1 small roll, dust working surface with some flour and roll it to about 12 inch circle sheet
- Cut the circle into 8 sectors, with your hands split your 1/3 of filling into 8 parts
- Place the filling to the wide end of each sector and make small rolls
- Place rolls onto baking sheet covered with parchment paper
- Repeat with 2 other parts of dough and filling (you will have 24 crescents)
- Put into preheated to 375 °F oven for 35-40 minutes
- Let the cool and dust with confection sugar
