Brazil nut crescents


Gourmet magazine OCTOBER 1958

Though Brazil nuts are hardly a staple in the baker’s pantry, these cookies make the case to change that. With the nuts ground into the dough, the resulting cookie is delicately crumbly and irresistibly rich. Around the test kitchens, we always use unsalted butter when a recipe doesn’t specify, but in this case, we suggest using salted butter or adding some salt to the recipe, as it truly brings out the flavor of the nuts.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.

1 1/4 cups sifted flour
1/4 cup sifted powered sugar
1 cup blanched and finely ground Brazil nuts
1/2 cup butter

Bbake in a moderately slow oven (325° F.) for 10 minutes

Sift together 1 1/4 cups sifted flour and 1/4 cup sifted powered sugar, and add 1 cup blanched and finely ground Brazil nuts. Cream 1/2 cup butter, add the dry ingredients, and knead the dough on a lightly floured board until it is well blended. Form the dough into a roll 2 inches thick and cut it crosswise into 1/2 inch slices. Shape the slices into crescents, place the crescents on a buttered baking sheet, and bake them in a moderately slow oven (325° F.) for 10 minutes, or until they are done. The crescents should not brown.