Hazelnut Almond Crescents

Hazelnut Almond Crescents
Photo by Scott Phillips


  • 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...

View full recipe at Fine Cooking


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