1.5cupsunsalted buttercut in large chunks and slightly softened
3teaspoonspure vanilla extract
½teaspoonpure almond extract
3cupsall-purpose flour
2cupsconfectioner sugaricing 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 fine, 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.
In the bowl of your stand mixer add the butter and vanilla and almond extracts. Add the ground nuts and beat until well combined, stopping to scrape the sides of the bowl a couple of times.
On low speed, add the flour in two additions and beat until incorporated and a soft dough forms.
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 cookies on cookie trays for one hour before baking.
Position a rack in the center of the oven and heat the oven to 325°F.
Bake crescents, one sheet at a time, for 18 to 20 minutes, rotating the sheet from front to back halfway through baking. Cookies are baked when bottoms are golden and tops are slightly colored 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 crescent cookies to a rack and let cool completely.
Notes
Using a cookie scoop to measure out dough helps ensure even sized crescents.
Baked cookies can be frozen for up to 3 months. Place them in an airtight container with wax paper between layers. Thaw cookies in the refrigerator overnight. When ready to serve, sift additional powdered sugar over cookies.