Recipe: Walnut Crescents (using egg yolks)

WALNUT CRESCENTS

"Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683."

1 3/4 cups flour
1/3 cup sugar
1 1/4 cups ground walnuts
2 egg yolks
1 cup sweet (unsalted) butter
Confectioner's sugar

Preheat oven to 350 degrees F.

In a large bowl, mix flour, sugar and ground walnuts. Make a little
well in the flour mixture and add the egg yolks.

Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl.

Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet.

Bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioner's sugar (be careful, they break very easily), and then place them on a board to cool.

Store in a cookie tin. The flavor actually improves with time.

Makes about 3 dozen
Source: Franziska Mayer, Washington, DC