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Hazelnut Crescents

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Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temp.
  • 3/4 cup sifted confectioners sugar
  • 1/4 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 egg yolk
  • 1 cup finely ground toasted hazelnuts
  • 2 3/4 cups sifted all purpose flour
  • 3 oz semisweet chocolate, melted w/ 1 tsp shortening
  • 3 oz white chocolate, melted w/ 1 tsp shortening

Details

Servings 4

Preparation

Step 1

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.

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