Crescent Pistachio Cookies

Delicate crescent-shaped cookies wrapped in a smooth white chocolate shell and filled with luscious homemade pistachio nutty cream. These indulgent Pistachio Crescent Cookies are perfect for Eid, Ramadan, or any special occasion. Their delicate shape and nutty sweetness make them a beautiful treat to share with loved ones, whether for Iftar, Eid, or just a cozy evening with tea.

INGREDIENTS

Here’s everything you’ll need to create these delicate crescent-shaped bites.

PISTACHIO CRESCENT COOKIES

• 50g unsalted butter, softened
• 20g finely ground pistachios
• 2 tbsp honey
• 90g all-purpose flour (adjusted for perfect texture)

CHOCOLATE SHELL & FILLING

• 200g white chocolate, melted
• 180g homemade pistachio nutty cream (Find the full recipe here)
• Extra white chocolate for sealing & decoration
• Ground pistachios for garnish

INSTRUCTIONS

Creating these cookies is a fun and rewarding process. Here’s how to make them step by step.

BAKE THE CRESCENT COOKIES

Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper. In a bowl, mix butter, honey, and ground pistachios until smooth. Gradually add the flour, stirring until a soft dough forms.

If you don’t have a crescent moon cookie cutter, don’t worry! You can use a round cutter and simply shape the dough into crescents by hand. That’s what I did when I first made these, and they turned out just as beautiful.

Place the shaped cookies on the tray and bake for 10–12 minutes, or until lightly golden. Let them cool completely before assembling.

PREPARE THE WHITE CHOCOLATE SHELL

Melt the white chocolate using a double boiler or microwave, stirring every 20 seconds to prevent burning. Pour a thin layer into crescent-shaped silicone molds, ensuring the sides are coated. Freeze for 5–10 minutes until set.

FILL & ASSEMBLE

Spoon homemade pistachio nutty cream into each chocolate shell. Press a cooled crescent cookie gently over the filling. Cover with additional melted white chocolate to seal. Smooth the surface with a spatula and return to the freezer for 10 minutes until firm.

DECORATE & SERVE

Carefully remove the cookies from the silicone molds. Drizzle with extra melted white chocolate for an elegant touch. Sprinkle ground pistachios while the chocolate is still wet. This part is always my kids’ favorite—they love to “help” by generously showering the cookies with pistachios!

STORAGE & TIPS

A few helpful tips to keep these cookies fresh and delicious.

• Store in an airtight container in the fridge for up to 5 days.
• Serve chilled for a crisp chocolate shell, or let them sit at room temperature for a creamier texture.
• If your white chocolate feels too thick, add ½ tsp coconut oil for a smoother consistency.

💡 Pro Tip: When working with pistachios, always double-check for shells before blending. Even the tiniest piece can ruin the texture of your pistachio cream! I’ve learned this the hard way after finding a tiny, crunchy surprise in an otherwise smooth batch. 😅

TOOLS YOU’LL NEED

A few simple tools will make the process much easier.

✔ Crescent-shaped silicone molds (or round molds if you don’t have them!)
✔ Mixing bowls & spatula
✔ Piping bag or small spoon for filling
✔ Double boiler or microwave for melting chocolate

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