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Hazelnut Crescents

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Ingredients
  Butter 3 Ounce, softened
  Sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Cup (16 tbs) (plus 2 tablespoon)
  Hazelnuts 3⁄4 Cup (12 tbs), finely chopped (toasted)
  Egg 1 Large, beaten
Directions

Beat the butter and sugar in a large bowl until creamy.
Stir in the flour, then the nuts and mix well.
Stir in 1 tablespoon of the beaten egg and knead lightly until the dough holds together.
Heat the oven to 350 degrees.
Lightly butter 2 cookie sheets.
Set the dough on a lightly floured work surface and roll it out to a thickness of about 1/4 inch.
Stamp out the dough, using a 2-to-3-inch crescent cookie cutter.
Put the cookies on the baking sheets and brush with the remaining egg.
Bake for about 8 minutes, until the edges are lightly browned.
Transfer the cookies to wire racks to cool.
Repeat the procedure with the remaining dough.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Hazelnut
Preparation Time: 
5 Minutes

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