Ingredients

• 1½ cup walnuts

• 2 cups all-purpose flour

• ⅔ cup granulated sugar

• 1 cup powdered sugar

• 16 tbsp unsalted butter, room temperature

• 2 tbsp. honey

• 2 tsp. vanilla extract

• ⅛ tsp cinnamon

• ⅛ tsp. fresh ground nutmeg

• Salt

How to Prepare

1. Add 1½ cup walnuts to a cast iron pan over medium heat. Spread them out in a single layer. Mix occasionally to prevent burning. As soon as they start to brown and become aromatic, take them off the heat.

2. While the walnuts are toasting, add 16 tbsp. butter and ⅔ cup granulated sugar to a mixer and mix on medium low for about 2 minutes.

3. Add 2 tbsp. honey, 2 tsp. vanilla extract, ⅛ tsp. cinnamon, ⅛ tsp. fresh ground nutmeg, and a pinch of salt to the butter mixture. Mix on low, pausing to scrape the sides down.

4. Once the walnuts have browned, take them off the heat and let them cool a few minutes. Add them to a food processor and chop them into small pieces. Add them to the butter mixture and mix on low.

5. On a low mixing setting, begin adding 2 cups all-purpose flour, a few spoonfuls at a time.

6. Wrap the dough in cling wrap and chill for 20 to 30 minutes.

7. Preheat your oven to 375°F.

8. Lightly flour your workspace and hands and take a handful of dough. Roll it out into a log a little bigger than the width of your thumb. Cut the log into 3 inch pieces. Form each piece into a crescent, curving it in the middle and pinching the ends lightly. Do this with the rest of the dough.

9. Place crescents on a baking sheet lined with parchment paper, about ½ an inch apart.

10. Bake in the oven for 10 to 15 minutes, or until they are just beginning to brown. When you take them out, let them cool, as they’re very delicate when they’re hot.

11. Fill a bowl with 1 cup powdered sugar. Place each cooking in the bowl and coat with powdered sugar, tapping them lightly to remove excess.

12. Serve and enjoy!