Hazelnut Mezzaluna

By Stina

Ingredients

• 1 Cup Hazelnuts
• 1/2 Cup Sugar
• 2 Cups All-purpose Flour
• 1/2 Pound (2 Sticks) Of Unsalted, Softened Butter
• Extra Sugar For Shaping

Details

Servings 36
Adapted from italianfoodforever.com

Preparation

Step 1

To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes.
Remove from the oven leaving the temperature set at 350 degrees and place them in a kitchen towel.
Rubbing the towel between both hands, rub the nuts together to remove the skins.
Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground.
Add the flour and pulse briefly to mix, then add the butter to the food processor and pulse briefly until the dough is just blended.
On a lightly floured surface, pinch off 1 inch pieces and form into balls, then shape the balls into a crescent shape.
Roll the crescents carefully into a bowl of sugar to lightly coat.
Place the crescents on a lightly buttered baking sheet 1 inch apart.
Bake for 15 to 20 minutes or until the cookies just begin to brown.
Remove from the oven and allow to cool.
Once cool, store in an airtight container.
These cookies will keep two weeks in a cool place, but if you need to store them longer, place in the freezer in an airtight container for up to three months.
Allow to cool completely, and store in airtight containers.