12 Serves
116 Mins
Preheat your oven to 150°C. Line a baking sheet with parchment paper and spread the almonds evenly across it. Roast for 20 to 25 minutes until fragrant, then remove and let cool for 5 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
137 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
128 mg / 420 mgPhosphorus
233 mg / 1,250 mgPotassium
441 mg / 4,700 mgSodium
240 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
7 g / 28 gSugar
25 g / 50 gSaturated Fat
10 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a large bowl, combine the pastry flour, butter, and salt. Rub the mixture together until it reaches a crumbly, breadcrumb-like consistency.
Add the egg, vegetable oil, and orange blossom water to the flour mixture. Knead until a smooth dough forms, adding water by the teaspoon if necessary. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Process the roasted almonds in a food processor until finely ground. Add the sugar, cinnamon, egg, and orange blossom water, pulsing until the mixture forms a smooth, cohesive paste.
Shape the almond paste into small, walnut-sized logs with tapered ends. Preheat the oven to 165°C and prepare a new baking sheet with parchment paper.
Roll out the pastry dough thinly on a floured surface. Place an almond log on the edge, fold the dough over to enclose the filling, and seal the edges. Shape into a crescent and trim with a pastry cutter.
Bake the crescents on the prepared sheet for 20 minutes until lightly golden. Allow them to cool slightly for 3 minutes.
In a small saucepan, heat the honey with orange blossom water. Dip each pastry into the glaze and garnish with crushed pistachios.
1
g13
g9
g
Welsh