Hazelnut Crescents Recipes

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HAZELNUT CRESCENTS



Hazelnut Crescents image

My mom and I make these delicate cookies every Christmas. Hazel nuts give a little different flavor from the usual pecans. -Beverly Launius, Sandwich, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 10 dozen.

Number Of Ingredients 6

1 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup whole hazelnuts, ground
Confectioners' sugar

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.

Nutrition Facts :

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD



Vanilla Crescents with Nutella® hazelnut spread image

From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 1h40m

Yield 16

Number Of Ingredients 6

1 vanilla bean
½ cup butter, cut into cubes and softened
3 tablespoons sugar
1 ¼ cups all-purpose flour
¼ cup almond flour
⅔ cup 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.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g

HAZELNUT CRESCENT ROLLS



Hazelnut Crescent Rolls image

Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! -Phyllis Adkins, South Charleston, West Virginia

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup Nutella, warmed
1/3 cup chocolate-covered English toffee bits
Confectioners' sugar

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.

Nutrition Facts : Calories 250 calories, Fat 14g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

HAZELNUT CRESCENTS



Hazelnut Crescents image

This recipe was originally from "Super Food Ideas" magazine in 2005. The recipe is easy to make and the biscuits are great with a coffee. They look quite decadent ..so are great to serve to company. It should make 25-30 crescents. You can substitute almond meal for the hazelnut meal and almond essence for the vanilla essence as a variation To make this recipe for a gluten free diet- ensure the cornflour and icing sugar used are labelled as gluten free

Provided by Jubes

Categories     Dessert

Time 1h

Yield 25-30 serving(s)

Number Of Ingredients 8

1/3 cup rice flour
1/4 cup cornflour
1/4 cup caster sugar (aka superfine sugar)
1 1/4 cups hazelnut meal
100 g butter, chopped and chilled
1 egg yolk, lightly beaten
1 teaspoon vanilla essence
1/2 cup icing sugar, as duting to serve

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!

Nutrition Facts : Calories 60, Fat 3.5, SaturatedFat 2.1, Cholesterol 15.2, Sodium 28.8, Carbohydrate 7, Fiber 0.1, Sugar 4.4, Protein 0.3

NUTELLA® CRESCENT ROLLS



Nutella® Crescent Rolls image

Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 3

cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
  • Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
  • Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g

HAZELNUT CINNAMON CRESCENTS



Hazelnut Cinnamon Crescents image

Provided by Dede Wilson

Categories     Cookies     Food Processor     Bake     Christmas     Kid-Friendly     Low Cal     Hazelnut     Cinnamon     Christmas Eve     Party     Butter     Bon Appétit     Small Plates

Yield Makes about 40

Number Of Ingredients 7

1 1/2 cups powdered sugar, divided
3/4 cup (3 1/2 ounces) coarsely chopped toasted hazelnuts
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, each stick cut into 8 pieces
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon (scant) cinnamon

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.

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