Hazelnut Cinnamon Crescents
Recipe: #22168
December 17, 2015
"Cookies can be made one week ahead; stored in and airtight container. Recipe source: Bon Appetit (December 2009)"
Ingredients
Nutritional
- Serving Size: 1 (21.7 g)
- Calories 106.3
- Total Fat - 6 g
- Saturated Fat - 3 g
- Cholesterol - 12.2 mg
- Sodium - 15.4 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 0.4 g
- Sugars - 7.6 g
- Protein - 1 g
- Calcium - 5 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a food processor place 1/2 cup sugar, nuts and 1/4 teaspoon salt; blend using on/off turns until the nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract, again process to blend. Add flour and cinnamon; process using on/off turns until dough comes together.
Step 2
Transfer dough to board and form into a ball; flatten into a disk and wrap in plastic and chill at least 2 hours (or up to 2 days), keeping chilled until ready to proceed.
Step 3
Preheat oven to 350 degrees F.
Step 4
Line 2 cookie sheets with parchment paper
Step 5
Measure 1 tablespoon of dough, form into a ball and roll into a 2 1/2 inch long, tapering at the ends, and then bend into a crescent shape and place on prepare cookie sheet. Repeat with the remainder of the dough, spacing 1 1/4 inch apart.
Step 6
Bake for 20 minutes or until cookies are puffed and edges turn golden brown. Sift remaining sugar (1 cup) over the hot cookies. Cool completely on the cookie sheets on a rack.
Step 7
Roll cooled cookies in powdered sugar that is remaining on the cookie sheets.
Tips
No special items needed.