HAZELNUT CINNAMON CRESCENTS
Provided by Dede Wilson
Categories Cookies Food Processor Bake Christmas Kid-Friendly Low Cal Hazelnut Cinnamon Christmas Eve Party Butter Bon Appétit Small Plates
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
- Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
- Good to go:
- The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
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Ghada Alsharif
alsharifghada95@hotmail.fr1/5 stars.
PRT MUGHAL gaming
p.gaming75@hotmail.comNever again.
carrie sullivan
s.carrie@hotmail.comNope.
John Savage
s@gmail.comMeh.
Muhammad Tayyib
t_m6@hotmail.comOverall, these crescents were a bit disappointing. I wouldn't recommend them.
Javid Baker
javid.b@yahoo.comThese were a lot of work for the end result. I don't think I'll be making them again.
Kimira Crear
kimira94@aol.comThe filling was too runny and leaked out of the crescents while they were baking.
Hydebae
hydebae@hotmail.frI had trouble getting the crescents to roll up properly. They kept breaking apart.
Pete Emmert
pete.emmert@gmail.comThe crescents were a bit dry, but the flavor was good.
Zahra Abbas
abbas-zahra@yahoo.comThese were a bit too sweet for my taste, but my kids loved them.
Cheryl Thomas
ct32@hotmail.comI made these crescents for a bake sale and they sold out in minutes! Everyone loved them.
Oznation Trio
trio.oznation@hotmail.comThese crescents are the perfect combination of sweet and savory. The hazelnuts add a nice crunch and the cinnamon gives them a warm flavor.
Grace Obeng
grace_o@hotmail.comI'm not a huge fan of Nutella, so I used a different hazelnut spread instead. The crescents were still delicious.
Z A Y E R
rz5@yahoo.comI was pleasantly surprised by how easy these crescents were to make. They turned out so professional-looking and tasted amazing.
Flame MatterYT
flamematteryt@gmail.comThese were delicious! I made them for my family and they loved them. The crescents were flaky and the filling was creamy and flavorful.
BD Taigars
b_taigars49@hotmail.frI've made these crescents several times now and they're always a crowd-pleaser. The combination of hazelnuts and cinnamon is irresistible.
Ansa Bibi
ansa53@yahoo.comThese hazelnut cinnamon crescents were a hit at my holiday party! They were so easy to make and turned out beautifully. The Nutella filling was the perfect touch of sweetness.