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1
Stir together flour and baking powder.
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2
Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms.
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3
Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
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4
Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste).
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5
Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
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6
Preheat oven to 350F.
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7
Divide dough in half.
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8
Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick).
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9
Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling.
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10
Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon.
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11
Pinch edges together, then crimp with a fork to seal.
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12
Repeat with remaining dough and filling, rerolling scraps.
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13
Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes.
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14
Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess.
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15
Cool crescents completely on rack.
