Pistachio Kipferl (crescent cookies) with spelt and honey

Pistachio Kipferl made with spelt flour, ground pistachios and butter, with honey and lemon, rolled in pistachio coconut sugar. Family-friendly desserts, 271 kcal per four Kipferl.

At a glance

• Serves 10
• Prep time: 45 min
• Cooking time: 24 min
• Total time: 69 min
• Calories: 271 kcal per serving
• Protein: 5 g
• Fat: 18 g
• Carbs: 22 g

Ingredients

• 100g pistachios
• 200g spelt flour
• 150g butter
• 40g honey
• 1 egg yolk
• 1 unwaxed lemon
• 40g coconut sugar
• 1 pinch of salt

Method

You’ll need: oven · blender

1. Finely grind the pistachios in a blender and set a fifth of them aside.
2. Knead the spelt flour, the remaining pistachios, salt, cold butter in pieces, honey, egg yolk and grated lemon zest into a smooth dough. Chill it for 30 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Shape 40 small crescents from the dough and place them on two baking trays lined with baking paper.
4. Bake the Kipferl one tray at a time at 175 °C for 10 to 12 minutes each, until the tips are lightly coloured.
5. Finely grind the coconut sugar with the pistachios you set aside.
6. Leave the Kipferl to cool for 5 minutes and carefully roll them in the pistachio mixture while they're still warm.

Good to know

Pistachio instead of almond: these Kipferl taste nuttier than the original and turn slightly green. For rolling, you grind coconut sugar finely with some of the pistachios.

Swaps

Pistachios → almonds (classic). Spelt flour → plain flour. Butter → ghee. Lemon → orange.

Cooking tips

Use unsalted, shelled pistachios. Grind them in short bursts, otherwise they turn into a paste.

Storage

Keeps for 3 weeks in a tin somewhere cool and dry.

Allergens

Contains gluten (spelt), milk (butter), egg and pistachios. Because of the honey, not suitable for children under 1 year.