I hope everyone had a wonderful holiday. I myself got wrapped up in everything and haven’t been here in a while. Hubby and I made a lot of different cookies during the month of December, and we agreed that these were our favorites. These Hazelnut Crescent Cookies are from the same cookbook as the Chocolate Viennese Finger Cookies, The Cookie Lover’s Cookbook, that my Nana gave me a few years ago.
These cookies are soft, buttery, nutty, and not too sweet. They are absolutely delicious with a cup of coffee – dangerous!
Once you’ve made the dough, roll 1 Tablespoon of dough into a small crescent shape. The cookies will puff up a bit as they bake.
After they’ve been baked, drizzle them with chocolate or dust them with powdered sugar. I noticed that the chocolate didn’t really stick after we dusted them with powdered sugar, so if you want them chocolatey, definitely do that first. . They also don’t need the chocolate and are delicious either way.
Hazelnut Crescent Cookies
- 1 cup all-purpose flour
- 1 cup cake flour (you can substitute all purpose flour, cookies will just be a bit denser)
- 1/4 tsp salt
- 2/3 cup toasted hazelnuts
- 1 cup unsalted butter, softened
- 1/3 cup sugar
- 1 Tbsp almond liqueur
- 1 tsp vanilla extract
- Powdered Sugar for dusting
- 6 oz semisweet chocolate for dipping or drizzling (optional)
Sift flours and salt into a medium bowl, and stir together to mix well.
Preheat the oven to 325 degrees Farenheit. In a food processor, process the toasted hazelnuts until finely chopped.
Using an electric mixer, beat the butter for about 1 minute until creamy. Add the sugar and beat for 1-2 minutes, until the mixture is light and fluffy. Beat in the liqueur and vanilla extract. Gently stir in the flour mixture until just blended, then fold in the finely chopped hazelnuts.
With lightly floured hands, form 1 Tbsp scoops of the dough into small crescents. Place crescents on an ungreased baking sheet, 2 inches apart. Bake for 20-25 minutes, until the edges are set and the cookies are lightly golden, rotating the baking sheet from front to back halfway through the cooking time. Remove the baking sheet to a wire rack to cool for 10 minutes. Remove each cookie to a wire rack to cool.
Arrange the crescents side by side on a wire rack. If opting to drizzle them with chocolate, melt chocolate and drizzle over cookies. Finish with a dusting of powdered sugar.
I hope you enjoy!