Hazelnut Almond Crescents
- 1 to 2 Tbs. confectioners’ sugar; more as needed
- One-third of a batch (10-½ to 11 oz. or 1-¼ cups) freshly made Almond Cookie Dough
- 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)
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...