Hazelnut Crescents

Hazelnut Crescents

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup (2 sticks) unsalted butter, at room temp.

  • ¾

    cup sifted confectioners sugar

  • ¼

    cup granulated sugar

  • 1

    Tbsp vanilla extract

  • ½

    tsp ground nutmeg

  • ½

    tsp salt

  • 1

    egg yolk

  • 1

    cup finely ground toasted hazelnuts

  • cups sifted all purpose flour

  • 3

    oz semisweet chocolate, melted w/ 1 tsp shortening

  • 3

    oz white chocolate, melted w/ 1 tsp shortening

Directions

1. To toast hazelnuts, spread evenly onto a baking sheet. Bake at 350 degrees until golden, about 8 min. 2. In large bowl, beat butter, both sugars, 1 Tbsp water, vanilla, nutmeg and salt at low speed for 2 min. Scrape down bowl. Beat at med-low until fluffy, 2 min. Beat in yolk, then ground hazelnuts. At lowest speed, beat in flour, just until blended. Dough should be stiff, but still soft; add a little more flour, if needed. 3. Turn out onto floured surface. Divide in half. Shape each into a block, 1" thick. Wrap in plastic. Refrigerate 1 hour. 4. Heat oven to 350 degrees. Break off 2 Tbsp of dough. Warm slightly with hands and roll to a 3" log. Curve ends to form a crescent. Space 1" apart on ungreased baking sheets. Repeat for a total of 48. 5. Bake at 350 degrees for 13-15 min, until uniformly tan. Cool on wire racks. 6. Set racks over sheets of waxed paper. Place melted semisweet and white chocolates in two ziplock bags. Snip off a small corner of each. Drizzle over cookies; let harden.


Nutrition

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