Hazelnut Almond Crescents
By tmchambers
Once baked these cookies keep well. But if they won't be served within a day or two, your best bet is to freeze them airtight. They defrost beautifully at room temperature.
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Ingredients
- Almond Cookie dough
- 1 cup hazelnuts toasted, skinned, and chopped medium coarsely
- Confectioners sugar as needed.
Details
Servings 48
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 over to 325 degrees. Let the cookies sit at room temperature while the over heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 2 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 mnutes 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.
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