Hazelnut Crescents Recipes

HAZELNUT CRESCENT ROLLS

Steps:

• Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

HAZELNUT CRESCENTS

Steps:

• Preheat oven to 160 degrees Celsius.
• Grease and line 2 baking trays with paper.
• Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
• Rub butter into the hazelnut meal mixture, using your fingertips.
• Stir in egg yolk and essence.
• Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
• Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
• Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
• Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
• Stand on trays for 5 minutes before transferring to wire racks to cool.
• Dust with gluten-free icing sugar to serve.
• Enjoy!

HAZELNUT CRESCENTS

Steps:

• In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle., Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

HAZELNUT CRESCENT COOKIES

Steps:

• Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
• Cream butter and sugar together until light and fluffy.
• Add the vanilla, mixing to combine.
• Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
• Cover and chill in the refrigerator 2 hours or overnight.
• Preheat oven to 350°F.
• With hands, take about a tbsp of dough and roll into a rope shape.
• Twist on cookie sheet into a half moon to form a crescent shape.
• Bake for 10 minutes (do not brown).
• Let sit on cookie sheet for 5 minutes (cookies will be fragile).
• CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
• Once completely cooled, roll in powdered sugar a second time.
• Store in tightly covered container.

HAZELNUT CINNAMON CRESCENTS

Steps:

• 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.
• 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.
• 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:
• 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.