Preheat the oven to 350 °F
Grind the walnuts, cardamon, and sugar into a fine flour in a food processor.
1 cup walnuts, 1 tsp ground cardamom, ¾ cup confectioner’s sugar/icing sugar
Into the food processor, add the cold, cubed butter and vanilla, and pulse until the butter is totally incorporated.
1 cup cold butter, 2 tsp vanilla extract
Add in the flour and salt and process until everything comes together in a dough. Don’t overmix it.
2 cups all-purpose flour, ½ tsp salt
Turn the dough out onto a floured surface. Bring everything together with your hands – you might want to coat your hands with flour.
Divide the dough into 3 sections. Roll each section out into a log shape, wrap it with plastic and refrigerate for 1 ½ hours.
Take one of the logs out of the fridge and cut it into 1 inch / 2.5cm pieces and form the crescent shapes.
Bake them on a greased baking tray or a baking mat for 11-12 minutes until slightly browned around the edges.
Cool the cookies on their baking tray.
Dust the cookies with the extra confectioner’s sugar once they have cooled.
½ cup confectioner’s sugar
These cookies with keep in an airtight container for 5-7 days out of the refrigerator.
