Directions:
- Make dough: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolks and 3 tablespoon water with a fork and stir into flour (or pulse) until incorporated.
- Gently squeeze a small handful of dough: If it doesnt hold together, stir (or pulse) in 1 tablespoon more water. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide in half. Form each half into a 4-inch square. Wrap each in plastic wrap and chill until firm, at least 1 hour.
- Make filling: Cut off peel, including white pith, from orange with a sharp knife and finely chop. (Reserve fruit for another use.) Put peel in a 2-quart heavy saucepan, then fill with water. Add salt and bring to a boil, then boil, uncovered, 10 minutes. Drain in a fine-mesh sieve.
- Bring granulated sugar and water (3/4 cup) to a boil in saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Add peel to syrup. Gently simmer, uncovered, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 20 to 30 minutes.
- Drain peel in fine-mesh sieve set over a bowl, reserving 3 tablespoon syrup. Stir together peel, reserved syrup, and pistachios. Cool to room temperature.
- Makes cookies: Preheat oven to 375°F with rack in middle. Line a large baking sheet with parchment paper.
- Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 15- by 12-inch rectangle. Cut out 16 to 20 rounds with cookie cutter.
- Put a scant teaspoon filling on each round, then brush edge lightly with water and fold pastry over filling to form a half-moon. Press edges to seal. Shape each into a crescent by pushing a finger against middle of flat side.
- Bake 1 inch apart on baking sheet until golden, 15 to 20 minutes. Transfer cookies on parchment to a rack to cool 2 minutes. Toss warm cookies, a few at a time, in confectioners sugar to coat generously. Cool completely.
- Repeat with remaining dough (cool baking sheet and line with fresh parchment). Reroll scraps once for extra cookies if desired.
- Cooks' notes: Dough can be chilled up to 1 day or frozen 2 weeks. Thaw in refrigerator. Cookies keep in an airtight container at room temperature 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1678.48 Kcal (7027 kJ) | ||
| Calories from fat | 672.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.69g | 115% | |
|---|---|---|---|
| Cholesterol | 286.36mg | 95% | |
| Sodium | 847.89mg | 35% | |
| Potassium | 435.19mg | 9% | |
| Total Carbs | 237.14g | 79% | |
| Sugars | 146.19g | 585% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 20.71g | 41% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.8mg | 16% | |
| Calcium | 107.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 359.47 Kcal (1505 kJ) | ||
| Calories from fat | 143.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16g | 115% | |
|---|---|---|---|
| Cholesterol | 61.33mg | 95% | |
| Sodium | 181.59mg | 35% | |
| Potassium | 93.2mg | 9% | |
| Total Carbs | 50.79g | 79% | |
| Sugars | 31.31g | 585% | |
| Dietary Fiber | 1.2g | 22% | |
| Protein | 4.43g | 41% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.6mg | 16% | |
| Calcium | 22.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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