Hazelnut Almond Cresent

By LyndaLee

Use the Almond Cookie dough to start this recipe. This recipe uses 1 1/4 cups of dough.

Ingredients

• 1 cup Hazelnuts, toasted, skinned and chopped coursly
• 1 to 2 tsp Confectioners sugar

Details

Servings 24
Preparation time 15mins
Cooking time 37mins

Preparation

Step 1

Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
Arrange the crescents 1 inch apart on an ungreased or foil lined cookie sheet. Position a rack in the center of the oven and heat the oven to 325 degrees. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly coloured and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners sugar over them. Transfer to a rack and let cool completely. Sift more confectioners sugar over the cookies before serving if necessary.