prep time 20 mins
cook time 25 mins
temperature 160 °C
yields 8-10 cookies
For the dough
125g all-purpose flour
50g icing sugar
75g softened butter
1 egg yolk (split the white for the top)
1/2 teaspoon bicarbonate of soda
40g chopped unsalted pistachio nuts
1 teaspoon mahlab (optional)
For the top
8-10 whole unsalted pistachio nuts
Egg white (split one)

Method
Sift the flour.
Add all dry ingredients, egg yolk, and butter.
Mix the dough until it is combined well.
Cover it with a damp tea towel and set aside for 15 min.
Roll the dough on a lightly floured flat surface about 3-4mm and cut out crescent shapes with a circular cookie cutter.
Place the cutouts on a parchment paper-lined tray.
Put one pistachio on top of each cookie.
Do egg washing each cookie.
Bake for 25 min at 160 °C until they get golden colour.