Pistachio crescents

100 recipes left to go!  Shame the pistachio crescents were not more of a highlight - they were dry, crumbly and just a bit tasteless.  Nigella says cook for 25 mins, but after 15 mins, they were overcooked, so i have suggested 15 mins on a lower temperature.  To try and make them less dry i have suggested a bit more butter, and to add a bit more taste, a drop of almond essence.

- Toast 75g shelled pistachios and grind in a processor.
- Beat 75g butter with a wooden spoon until creamy, then add15g icing sugar and keep beating.
- Add 45g plain flour, 3 drops almond essence and a pinch of salt, and stir well together.
- Beat in the ground pistachios - it will mix and come together eventually.
- Roll a tablespoon of mixture in your hands, and form into a crescent.
- Bake for 15 mins at 150C, removing when the tops are firm, then sprinkle with icing sugar.

We had these with a delicious Nespresso coffee - yes, we cracked and got one! The coffee is just too good, particularly the milk frother which makes that creamy flat white style milk.
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