• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Work with Me
  • Privacy Policy
  • Contact
  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes and Cupcakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites

Sweet and Savoury Pursuits logo

You are here: Home / Recipe Index / Bars and Cookies / Hazelnut and Almond Crescents

December 21, 2013

Hazelnut and Almond Crescents

Last Updated on December 16, 2020 by Sweet and Savoury Pursuits

This post may contain affiliate links. Please see my affiliate disclosure for more details.

A classic holiday and Christmas cookie, these homemade Hazelnut and Almond Crescents rolled in confectioners’ sugar just melt in your mouth.

Jump to Recipe Print Recipe

Crescent shaped Christmas cookies rolled in confectioners' sugar.

This cookie is definitely a special occasion type of sweet. Crescents or moon cookies are a holiday and Christmas classic for many and they are one of my family’s favourites. These cookies are nutty, rich and buttery. Delicious on their own and even better served with a good cup of tea or coffee! 

How to Make Crescent (Moon) Cookies

This particular crescent or moon cookie recipe combines freshly toasted almonds and hazelnuts. But you can use just about any nut or nut combination you fancy. Walnut crescents are also very popular.

You can substitute one or both nuts, just remember to use the total amount of nuts indicated in the recipe card below.

Ingredients Overview:

  • Whole hazelnuts, toasted and skins removed
  • Whole almonds, toasted
  • Granulated sugar
  • Salt
  • Unsalted butter cut in large chunks and slightly softened
  • Pure vanilla extract and pure almond extract
  • All-purpose flour
  • Confectioner sugar, also known as icing or powdered sugar

Steps Overview:

Though making these cookies can be a bit time consuming, the recipe is easy and the cookie dough is actually made in your food processor.

You'll start by adding the granulated sugar in the food processor and processing it until it becomes powdery. Then the nuts get added to the food processor. I prefer to process the nuts by using the pulse function. This ensures the nuts don't become overly ground.

Once this step is done, you'll simply add the butter and extracts to the food processor and process until the butter and nuts are well blended.

Then add in the flour in batches and process until blended in and a dough starts to form. Transfer the dough from the food processor into a bowl and refrigerate for about one hour before forming the cookies.

Using a cookie scoop, scoop even portions of cookie dough. Shape each portion into a crescent (half-moon) or if you prefer you can also roll the dough into balls. Either way, they taste delicious.

Refrigerate cookies until ready to bake. Bake cookies in the oven (one sheet at a time) for approximately 18 minutes, or until cookies are golden on the bottom and just slightly colored on top.

Remove the cookies from the oven, let cool on the baking tray for 5 to 7 minutes and then roll them in confectioners' (icing) sugar.

Crescent shaped Christmas cookies rolled in confectioners' sugar on a red and white plate.

How to Store:

These Hazelnut and Almond Crescents can be stored in an airtight container on the countertop for several days. Leftover cookies can be frozen for up to three months. Just store them in an airtight container with wax paper in between the layers of cookies. 

How to Serve:

Remove cookies from the freezer and thaw in the refrigerator overnight. Before serving, dust them with a fresh coating of confectioners' sugar to get them looking like they were freshly baked and pretty.

If you enjoy nut cookies, make sure to check out this recipe for Powdered Sugar Almond Cookies. They are made using only almonds and look more like snowball cookies!

Enjoy!

More Amazing Cookies for the Holidays

  • Rolled Baklava
  • Espresso Cardamom Shortbread Cookies
  • Pistachio and Cranberry Biscotti
  • Matcha Sugar Cookies

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Hazelnut and Almond Crescents

Adapted from Fine Cooking
A holiday cookie classic, these Hazelnut and Almond Crescent cookies rolled in confectioners’ sugar just melt in your mouth.
4.75 from 4 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 40 mins
Cook Time 35 mins
1 hr
Total Time 2 hrs 15 mins
Course Dessert
Cuisine European
Servings 60
Calories 135 kcal

Ingredients
  

  • 2.25 cups whole hazelnuts toasted and skins removed
  • 1.5 cups whole almonds toasted
  • ½ cup granulated sugar
  • ½ tsp. salt
  • 1.5 cups unsalted butter cut in large chunks and slightly softened
  • 3 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 3 cups all-purpose flour
  • 2 cups confectioner sugar icing sugar

Instructions
 

  • To toast nuts, preheat oven to 325°F. Spread each variety of nut on a separate cookie sheet and in a single layer. Make sure to stir the nuts every few minutes. Nuts are done when they’re lightly browned, it should take between 8 to 10 minutes.
  • In a food processor, process the sugar and salt until it looks powdery and finer, about 45 seconds.
  • Add the almonds and process until they’re finely chopped, about 20 seconds.
  • Add the hazelnuts to the almonds and process until they are medium-fine chopped.
  • Add the butter and the vanilla and almond extracts. Pulse until the butter is smooth, scraping the sides of the bowl a few times.
  • Add the flour in two additions and pulse until incorporated and a soft dough begins to form around the blade.
  • Transfer the dough to a large bowl and mix briefly with a rubber spatula to be sure it’s evenly mixed. Chill the dough for an hour.
  • To shape dough into crescents, use a cookie scoop to measure equal amounts of dough for cookies (I use a number 50 scoop). Shape each ball into a crescent and arrange cookies 1 inch apart onto baking sheets lined with non-stick mats or parchment paper. Refrigerate the cookies until they are ready to go in the oven.
  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Bake crescents, one sheet at a time, for 17-18 minutes, rotating the sheet from front to back halfway through baking. Cookies are baked when bottoms are golden and tops are slightly coloured and firm to the touch.
  • Let the cookies cool on the sheet for about 5 minutes and then roll each one into the sifted icing sugar.
  • Transfer to a rack and let cool completely.

Nutrition

Calories: 135kcalCarbohydrates: 12gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 12mgSodium: 17mgPotassium: 64mgFiber: 1gSugar: 6gVitamin A: 143IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Christmas Cookies, Crescent Cookies, Hazelnut and Almond Crescents, Moon Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Let us know how it was!

Subscribe to our mailing list to receive notification of new posts in your inbox:

Save

  • Share
  • Yummly
  • Tweet
  • Email

Related Posts

Previous Post: « Molten Chocolate Cake
Next Post: Vanilla Sugar Cookies »

Reader Interactions

Leave a Comment Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes

Connect with Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never Miss a Recipe! Subscribe:

Recent Posts

  • Vanilla Almond Granola
  • Rainbow Trout Fillets with Roasted Broccoli
  • Easy Black Bean Soup
  • Blueberry Oatmeal Smoothie
  • Pineapple Spinach Juice with Ginger

Top Posts & Pages

Pineapple Spinach Juice with Ginger
Tomato Orzo Soup
Blueberry Oatmeal Smoothie
Baked Rainbow Trout Fillet
Pineapple Spinach Smoothie
Roasted Grape Tomatoes
Kafta Kebabs
Sticky Hoisin-Soy Chicken Drumsticks
Pistachio Crusted Salmon
Creamy Chicken Noodle and Vegetable Soup
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Stay Updated

Footer

Follow me on Instagram

sweetandsavourypursuits

🇨🇦food blogger/ mostly wholesome, easy, seasonal recipes/ loves food and food 📷
contact: [email protected]

Sweet and Savoury Pursuits
New Post: This vegan recipe for homemade Vanilla A New Post: This vegan recipe for homemade Vanilla Almond Granola is made without refined sugars. Serve this granola with milk or yogurt for a delicious and healthy breakfast. Find the recipe link in my bio or here: https://www.sweetandsavourypursuits.com/vanilla-almond-granola/
Here’s an easy one-pan recipe for Rainbow Trout Here’s an easy one-pan recipe for Rainbow Trout Fillets with Roasted Broccoli.  This healthy gluten-free meal can be ready in 30 minutes! Find the recipe link in my bio or here: https://www.sweetandsavourypursuits.com/baked-rainbow-trout-fillets-with-roasted-broccoli/
This Glazed Lemon Loaf is moist, tender and delici This Glazed Lemon Loaf is moist, tender and delicious! Top it with a tangy lemon glaze for a scrumptious treat! Find the recipe link in my bio or here: https://www.sweetandsavourypursuits.com/glazed-lemon-loaf-cake/
Snowy ❄️ days are the best for making a big po Snowy ❄️ days are the best for making a big pot of homemade soup! This easy recipe for Black Bean Soup can be made with canned black beans for a quick and easy one-pot meal. Enjoy the soup chunky or blend it up for a creamy black bean soup! Find the recipe link in my bio or here: https://www.sweetandsavourypursuits.com/easy-black-bean-soup/
Follow on Instagram

Privacy Policy

Sweet and Savoury Pursuits is a personal blog owned, written, and edited by Fida Abou-Nassif. It is based on personal opinions and all content is my own, unless otherwise stated. Compliance with applicable privacy legislation is important to us. Read our full privacy policy.

DISCLAIMER

All copyright laws are applicable on this blog and it's contents. If you would like to use my pictures to promote my recipe or website in general you may do so by sharing one photograph and a link to my original post. Re-publishing a recipe in its entirety is forbidden.  Thanks.

Contact

Thank you for visiting Sweet and Savoury Pursuits. If you have any questions or comments, please send an email to [email protected]

Copyright © 2021 Sweet and Savoury Pursuits on the Brunch Pro Theme