Brazil Nut Crescents
Indulge in the nutty elegance of Brazil Nut Crescents, a melt-in-your-mouth cookie that combines buttery richness with the subtle sweetness of powdered sugar. These crescent-shaped treats are made with finely ground Brazil nuts, lending a unique texture and flavor that sets them apart from traditional shortbread cookies. Perfectly balanced with a hint of vanilla and a delicate dusting of powdered sugar, these cookies are as beautiful as they are delicious. With just 20 minutes of prep time and a short bake, they’re an easy yet impressive choice for holiday platters, afternoon tea, or any time you crave a delicate, almond-like nuttiness. Whether served fresh or stored for later, Brazil Nut Crescents promise a tender, crumbly bite that pairs beautifully with a hot cup of tea or coffee. Perfect for gifting or savoring yourself, these cookies are a must-try for any dessert lover!
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Recipe Information
Ingredients
- 120 grams Brazil nuts
- 180 grams All-purpose flour
- 150 grams Unsalted butter (softened)
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 50 grams Extra powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Place the Brazil nuts in a food processor and pulse until they are finely ground, but be careful not to over-process as they can release oils and become a paste.
In a mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer until the mixture is pale and fluffy.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, ground Brazil nuts, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Avoid overmixing.
Using your hands, take small portions of dough (about 1 tablespoon each) and roll them into small logs. Shape each log into a crescent by curving the ends slightly.
Place the crescents onto the prepared baking sheet, spacing them about an inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just beginning to turn golden. Do not overbake as the cookies should remain tender.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, dust them generously with powdered sugar using a fine-mesh sieve.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 29.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 52.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1016 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
