Akin to the famed Mexican wedding cookies, Greek kourambiethes, and Southern pecan balls, these crumbly shortbread crescents, made gluten-free with a variety of specialty flours, are showered with confectioners' sugar while hot from the oven.
- 1 cup confectioners' sugar, plus more for finishing cookies
- 14 tbsp. unsalted butter, softened
- 2 tsp. vanilla extract
- 6 oz. walnuts or almonds, finely ground in food processor
- 1 1⁄4 cups plus 2 tbsp. tapioca flour
- 1⁄2 cup chickpea flour
- 1⁄3 cup chestnut flour
- 1⁄4 cup white rice flour
- 1⁄2 tsp. fine salt
Heat oven to 325°. In bowl of a stand mixer fitted with a paddle, beat together sugar, butter, and vanilla on medium-high speed until pale and fluffy, 1-2 minutes. Add walnuts, tapioca, chickpea, chestnut, and rice flours and salt, and mix on low speed until just combined. Transfer dough to a lightly floured work surface and form into a rough cylinder; divide cylinder into 30 equal pieces, about 1 oz. each. Working with one piece at a time, roll dough between palms of hands to form a link sausage shape, about 2" long. Taper ends, and bend slightly to form a crescent; repeat with remaining dough pieces and transfer to parchment paper-lined baking sheets, spaced 2" apart.
Bake, rotating baking sheets top to bottom and front to back halfway through cooking, until firm and lightly browned at edges, 15 minutes. Transfer to a wire rack and sift over confectioners' sugar until all cookies are well-coated. Let cool completely before serving.