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Hazelnut Crescents

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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.

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

  1. Cream together the softened butter and powdered sugar until light and fluffy.
  2. Mix in the vanilla extract and salt.
  3. In a separate bowl, whisk together the flour and ground hazelnuts (and orange zest or cinnamon, if using).
  4. Gradually add the dry mixture to the butter mixture and stir until a soft dough forms.
  5. 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}
  6. Preheat the oven to 325 °F (163 °C). Line a baking sheet with parchment paper.
  7. 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}
  8. 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}
  9. 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

Find it online: https://recipesbyliza.com/hazelnut-crescents/