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Hazelnut Crescents

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  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

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: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2044 Calories from Fat 1187

% Daily Value*

Total Fat 138 g212.4%

Saturated Fat 50.1 g250.3%

Trans Fat 0 g

Cholesterol 394.4 mg131.5%

Sodium 81.9 mg3.4%

Total Carbohydrates 180 g59.9%

Dietary Fiber 13.4 g53.7%

Sugars 71.9 g

Protein 35 g70.8%

Vitamin A 47.8% Vitamin C 10.9%

Calcium 18.4% Iron 64.5%

*Based on a 2000 Calorie diet

Hazelnut Crescents Recipe