Hazelnut crescents (also known as hazelnut kipferl) are delicate, buttery cookies shaped into little crescents and coated in powdered sugar. They’re rich with ground hazelnuts, crumbly in texture, and melt-in-your-mouth delicious. I love baking these around the holidays, but honestly, they’re so good I make them any time I’m craving a nutty, not-too-sweet treat with a nostalgic, old-world charm.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients to create something elegant and satisfying. The ground hazelnuts give the cookies a warm, toasty flavor, and the powdered sugar finish makes them look as lovely as they taste. They’re perfect with tea or coffee, hold up well for gifting, and their unique crescent shape always adds a special touch to any cookie tray.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Powdered sugar (for the dough and for dusting)
- Vanilla extract
- All-purpose flour
- Ground hazelnuts (lightly toasted for more flavor)
- Salt
- Optional: a touch of cinnamon or orange zest for extra depth
Directions
- I cream together the butter and powdered sugar until light and fluffy.
- I mix in the vanilla extract and a pinch of salt.
- In a separate bowl, I whisk together the flour and ground hazelnuts.
- I gradually add the dry ingredients to the butter mixture until a soft dough forms.
- I wrap the dough and chill it in the fridge for about 30–45 minutes to firm up.
- I take small pieces of dough, roll them into short ropes, and shape each into a crescent.
- I place them on a lined baking sheet and bake at 325°F until lightly golden—about 12–15 minutes.
- While still warm, I roll them gently in powdered sugar or dust them generously on a cooling rack.
Servings and timing
This recipe makes about 24 to 30 small crescents, depending on size. It takes 15 minutes to prep, 30–45 minutes to chill the dough, and about 15 minutes to bake, so I usually have a batch done in just over an hour.
Variations
Sometimes I use a mix of hazelnuts and almonds for a more complex flavor, or add a pinch of cinnamon to the dough. I’ve also dipped the tips of the baked crescents in melted dark chocolate for a more decadent finish. If I’m gifting them, I often dust with extra powdered sugar just before packing.
Storage/reheating
I store the cookies in an airtight container at room temperature for up to a week. They also freeze well—both unbaked (shaped and frozen on a tray) and baked (cooled and layered with parchment). I just let them thaw at room temp and re-dust with powdered sugar if needed.
FAQs
Can I use store-bought ground hazelnuts?
Yes, but I like to lightly toast whole hazelnuts and grind them myself—it brings out more flavor and aroma.
Why do the crescents crack?
A little cracking is normal, especially if the dough is too cold or overworked. I handle the dough gently and don’t overmix.
Can I make them gluten-free?
Yes, I’ve used a 1:1 gluten-free flour blend with great results. The texture stays tender and crumbly.
Do I have to chill the dough?
Yes, chilling makes it easier to shape the crescents and keeps them from spreading too much during baking.
Can I shape them differently?
Sure—I’ve rolled the dough into balls and flattened them slightly if I’m short on time. The crescent shape is traditional, but not required.
Conclusion
Hazelnut crescents are one of my favorite classic cookies—simple, nutty, and utterly charming. I love their crumbly texture, rich hazelnut flavor, and how beautiful they look dusted in sugar. Whether I’m making a holiday platter or just indulging in a little afternoon sweetness, these cookies always deliver the perfect bite.
PrintHazelnut Crescents
Hazelnut crescents (hazelnut kipferl) are delicate, buttery cookies shaped into little crescents and coated in powdered sugar. Rich with ground hazelnuts and melt‑in‑your‑mouth in texture, they’re a nostalgic old‑world treat perfect for holidays or anytime you crave something nutty and lightly sweet.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: about 1 hour (including chilling)
- Yield: 24–30 crescents (depending on size)
- Category: Cookies
- Method: Baking
- Cuisine: European / Holiday
- Diet: Vegetarian
Ingredients
- 1 cup (about 230 g) unsalted butter, softened
- ½ cup powdered sugar (for the dough)
- 1 tsp vanilla extract
- 1¼ cups (about 156 g) all‑purpose flour
- 1¼ cups (about 125 g) ground hazelnuts (toasted, if possible)
- ¼ tsp salt
- Optional: a touch of cinnamon or orange zest
- For finishing: 1–2 cups powdered sugar (for dusting)
Instructions
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- In a separate bowl, whisk together the flour and ground hazelnuts (and orange zest or cinnamon, if using).
- Gradually add the dry mixture to the butter mixture and stir until a soft dough forms.
- Wrap the dough and chill it in the fridge for 30–45 minutes (or longer) so it firms up and is easier to shape. :contentReference[oaicite:0]{index=0}
- Preheat the oven to 325 °F (163 °C). Line a baking sheet with parchment paper.
- Take small pieces of dough (about 1 Tbsp) and roll each into a short rope, then shape into a crescent. Arrange on the prepared baking sheet about ½–1 inch apart. :contentReference[oaicite:1]{index=1}
- Bake for about 12–15 minutes until lightly golden at the edges. Avoid letting the cookies brown too much—they should stay pale. :contentReference[oaicite:2]{index=2}
- While still warm (but cool enough to handle), gently roll each cookie in powdered sugar to coat them. Let them cool completely and, if desired, dust again with powdered sugar before storing. :contentReference[oaicite:3]{index=3}
Notes
- To boost flavor, lightly toast the hazelnuts first and remove the skins before grinding. :contentReference[oaicite:4]{index=4}
- Chilling the dough is important—if skipped, the cookies may spread too much and lose their tender crumb. :contentReference[oaicite:5]{index=5}
- You can substitute part or all of the hazelnuts with almonds or walnuts for variation. :contentReference[oaicite:6]{index=6}
- Store in an airtight container in a cool, dry place; they keep well for up to a week or more. You can also freeze them. :contentReference[oaicite:7]{index=7}
Nutrition
- Serving Size: 1 cookie
- Calories: approx 90
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
