The buttery, nutty cookies are dusted with powdered sugar while they're still warm from the oven.
Ingredients
Makes about 40
Step 1
Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD:Can be made 2 days ahead.Keep chilled.
Step 2
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
Step 3
Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD:Can be made 1 week ahead.Store in airtight containers at room temperature.
Good to go:
Step 4
The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
Nutrition Per Serving
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Reviews (4)
Back to TopI tried dipping these cookies in chocolate to make them more pallatable, but they were still dry. I added vanilla instead of almond extract because I thought it was silly to cover up the hazelnut flavor with almond (why not just use almonds?). But I have learned that hazelnut just tastes stale without chocolate.
chaya143
Chapel Hill, NC
12/23/2009
These melt in your mouth. That said, I've made several of the variations on this theme, and simply for flavor, others are better. You just can't call these cinnamon crescents. There is no cinnamon flavor at all. The texture is lovely. I'd suggest at least doubling the cinnamon. Also, if I make these again, I will put cinnamon in the powdered sugar that coats the cookies. By the way, try these replacing the extract with lemon extract. I put zest in the powdered sugar a day ahead of time, cover, then sift when ready to use. Scrumptious!
rowekq
chicago
12/16/2009
Wonderful cookies. I've made a variation for years using vanilla instead of almond flavor and without the cinnamon, these were a delightful change. I think the might be equally as good with pecans or walnuts.
agarti
cornwall on hudson, ny
12/10/2009
Delicious cookies. I had trouble finding hazelnuts in some of the stores around me, so I used almonds, and it came out great. I also added more cinnamon than they said (just cause I really like cinnamon). The cookies are buttery, airy, and really yummy!
emmydocburke
New Orleans, LA
12/9/2009
