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Hazelnut Crescents

Hazelnut Crescents

Prep and Cook Time: about 1 1/4 hours. Notes: To toast the hazelnuts, place whole nuts in an 8- or 9-inch-wide pan and bake in a 350° oven, shaking pan occasionally, until golden brown under skins, 10 to 12 minutes. Pour nuts onto a clean kitchen towel and rub to remove loose skins; lift nuts from towel, leaving skins behind. When nuts are cool, whirl in a food processor or blender to grind. Store these cookies airtight for up to 1 week.

Sunset NOVEMBER 2003

  • Yield: Makes about 115 cookies

Ingredients

  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 2/3 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 2/3 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 3/4 cup ground toasted hazelnuts (see notes)

Preparation

1. In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, the vanilla, the flour, 1/2 teaspoon cinnamon, and the baking powder until smooth and well blended. Stir in hazelnuts.

2. Shape dough into 3/4-inch balls and, using your fingers, roll each into a 1 1/2-inch rope tapered to points at ends. On buttered or cooking parchment-lined 12- by 15-inch baking sheets, form each rope into a crescent.

3. Bake cookies in a 300° oven until pale golden, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

4. In a shallow bowl, mix remaining 1 1/3 cups powdered sugar with remaining 2 teaspoons cinnamon. Gently turn warm cookies in powdered sugar mixture, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar mixture.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 56%
  • Protein: 0.3g
  • Fat: 2g
  • Saturated fat: 1g
  • Carbohydrate: 3.4g
  • Fiber: 0.1g
  • Sodium: 18mg
  • Cholesterol: 4.3mg
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Hazelnut Crescents recipe

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