My Recipe Box

Hazelnut Almond Crescents

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Yields 24 to 28 cookies.

You can turn these into double almond crescents by replacing the hazelnuts with the same quantity of whole almonds, toasted and chopped. These cookies taste even better after a day of storage.

Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.

Arrange the crescents 1 inch apart on an ungreased or foillined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners’ sugar over them. Transfer to a rack and let cool completely. Sift more confectioners’ sugar over the cookies before serving if necessary.

nutrition information (per serving):
Size : based on 28 servings; Calories (kcal): 90; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 2.5; Protein (g): 1; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 0.5; Sodium (mg): 15; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips

I made these cookies for Christmas for my family. Very delicious cookies! They melt in your mouth. I changed the recipe a bit - in order not to use so much butter I used half butter and half canola oil and the cookies turned out wonderful. My family loved these cookies so much I made them again on New Years Eve.

Excellent cookies--very very good. I probably made them a little large, but they baked well and were a big hit.

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