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