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.
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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.
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