Dating back to 10th-century Europe, the kipfli (or kifli) is made with yeast dough that is traditionally rolled into a crescent shape. Some say the kipfli likely inspired the French croissant, which is also crescent-shaped and made of laminated pastry dough. Eaten in both sweet and savoury versions, this pastry is more often served at breakfast time. However, this sweet version from Anna Olson is perfect for an afternoon tea or coffee party (or just on its own).
Related: Anna Olson’s Pecan Butter Tarts
The cookies will keep for up to a week in an airtight container.
Preheat the oven to 300ºF and line 2 baking trays with parchment paper.
Place the flour, pistachios, icing sugar, orange zest, cardamom and salt in the bowl of a food processor and pulse until the pistachios are finely ground. Add the butter and continue to pulse until the dough begins to come together – it will still be crumbly while in the food processor. Turn the dough out onto a clean surface and bring the dough together with your hands.
Scoop small spoonfuls of dough, shape each into a ball and then roll into a crescent shape. Place these onto to the prepared trays, leaving 1 ½-inches (5 cm) between them. Bake the cookies for about 18 minutes – they should only begin to brown on the bottom a little. Cool the cookies on the tray (they are fragile when they are warm).
Once cooled roll the kipfli in a generous amount of icing sugar and store in an airtight container.