Hazelnut Almond Crescents

Hazelnut Almond Crescents
Photo by Scott Phillips

Ingredients

  • 4-¾ oz. (1 cup) hazelnuts, toasted, skinned, and chopped medium coarsely (for instructions, see There's more than one way to skin a hazelnut)
  • One-third of a batch (10-½ to 11 oz. or 1-¼ cups) freshly made Almond Cookie Dough
  • 1 to 2 Tbs. confectioners’ sugar; more as needed

Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight. Arrange the cres...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

  • $17.91
    38%off
    Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge
    Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge 2009
  • $19.29
    20%off
    Mount Eden Vineyards Chardonnay Monterey County Arroyo Seco
    Mount Eden Vineyards Chardonnay Monterey County Arroyo Seco 2007
See More Deals »






Snooth Media Network