Pistachio Crescent Cookies

Ingredients
Makes 25 small crescents

• 115 g oat flour
• 100 g almond flour
• 100 g pistachio flour
• 40 g date powder
• Zest of 1 organic lemon
• 1 pinch of salt
• Juice of ½ lemon (20 ml)
• 100 g butter

Preparation:
-1 hour 15 minutes-

Measure and thoroughly mix all the dry ingredients. Add the room-temperature butter and lemon juice, then quickly bring the dough together by hand. Once done, wrap it and let it rest in the fridge for at least 1 hour.

After chilling, roll out the dough on a lightly floured surface and cut it into 3 cm pieces. Shape each into a small crescent and place them on a baking tray lined with parchment paper.

Bake at 175 °C for 20 minutes.

Thanks to Vivi for the recipe!