1.5cupsunsalted buttercut in large chunks and slightly softened
3teaspoonspure vanilla extract
½teaspoonpure almond extract
2cupsconfectioner sugaricing sugar
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.
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.