Hazelnut Crescents

These are one of my favorite cookies, I have been making them for probably twenty years. The recipe comes from Chocolate cooking with the world’s best ingredient by Christine McFadden and Christine France. The book was a gift and I have made many chocolate treats from it. As I was trying to keep busy from being in isolation I thought I would whip up a batch of these cookies. I am sharing the recipe (slightly adapted) in case you need some COVID-19 baking ideas.

2 cups of all-purpose flour

pinch of salt

1 cup unsalted butter, softened

6 tablespoons of sugar

1 tablespoon hazelnut-flavored liqueur (optional)

1 teaspoon vanilla

3 ounces unsweetened or bittersweet chocolate, chopped finely

½ cup hazelnuts, toasted and ground

confectioners’ sugar for dusting (optional)

chocolate melted for dipping (optional)

Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Combine flour and salt into a bowl. In a separate bowl, beat the butter until creamy. Add the sugar and beat until fluffy, then beat in the hazelnut liqueur and the vanilla. Gently stir in flour mixture, then the chocolate and hazelnuts.

With floured hands, shape the dough into 2 x ½ -inch crescents. Place on baking sheet, 2 inches apart. Bake for 20 minutes or until the edges are set and the cookies slightly golden.

I prefer the cookies naked but you can dust with powdered sugar. If you want more chocolate flavor you can dip half of each crescent into melted unsweetened or bittersweet chocolate. Stay safe and bake on.


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