Recipe from Bon Appetit December 2013
I have translated to metric just as I am based in UK
Makes about 50
350 g plain flour
¾ tsp ground cardamom
½ tsp ground cinnamon
½ tsp sea salt
210 g icing sugar (70 g for dough and 140 for coating)
100 g pecans
227 g unsalted butter, room temperature
1 tbsp vanilla extract
Arrange racks in lower and upper thirds of oven; preheat to 180C or 160C fan-assisted. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in medium bowl. Combine 70 g icing sugar and pecans in food processor; pulse until course meal forms. Using an electric mixer, beat butter and vanilla in medium bowl until creamy, 2-3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). I chill my dough for 2 hours, but Bon Appetit does not say to do so. I find it easier to work with.
Measure 1 rounded tbsp of dough; form into a ball then roll into a 4 cm long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 2.5 cm apart on prepared sheet pans.
Bake, rotating sheets hallway through baking, until bottoms are golden, 12-15 minutes. Sit remaining icing sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in icing sugar to coat. Transfer to a wire rack to let cool. Roll or dust cooled cookies with icing sugar.
Store in airtight container.