Yield: Makes 48 cookies
These buttery, delicate crescents from the Italian Alps are similar to cookies from Germany and Austria. In fact, this recipe is inspired by one given to my mother by a German neighbor. I’ve played with it over the years, dipping the cookies in cinnamon sugar instead of powdered and adding espresso powder to the dough, which gives the cookies an irresistible fragrance and subtle coffee flavor.
Make Ahead Tips
Store the crescents in an airtight container in layers between sheets of waxed paper for up to 2 weeks.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made these for Xmas presents last year and will again this year. They are very tasty but not quite as special as the amaretti and ricciarelli cookies in the same issue.
They are easy to make once the hazelnuts are skinned. Buy skinned nuts, if you can. The cookies have great subtle flavor, crunchy texture, and are not too sweet. They ended up as my husbands's favorite so I made a second batch.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?