NONNA’S HAZELNUT ALMOND CRESCENT COOKIES

These cookies, shaped like elegant crescents, wink at timeless European pastries, bringing a touch of sophistication to any occasion.

Whether you enjoy them with your afternoon tea or share them at a holiday gathering, their buttery texture and subtle crunch will make them an instant favorite.

Easy to make yet impressive, these cookies are a must for anyone who appreciates the finer things in life.

Makes about 25-30 cookies

INGREDIENTS:

• 2 cups almond flour (finely ground almonds)
• 1 cup hazelnut flour (finely ground hazelnuts)
• 1 ¼ cups powdered sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• A pinch of salt
• Extra powdered sugar for dusting

METHOD:

1. Prepare the Dough:
   • In a large mixing bowl, combine the almond flour, hazelnut flour, and powdered sugar.
   • Add the pinch of salt and vanilla extract, stirring to mix all the dry ingredients well.
   • In a separate bowl, lightly beat the egg whites with a fork, then gradually add them to the dry mixture, mixing until you have a smooth, slightly sticky dough.
2. Shape the Cookies:
   • Take small portions of dough (about the size of a walnut) and roll them into logs about 2-3 inches long.
   • Curve the logs to form a crescent shape.
   • Place the crescents on a baking sheet lined with parchment paper.
3. Bake:
   • Preheat your oven to 340°F (170°C).
   • Bake the cookies for about 12-15 minutes, or until the edges just begin to turn golden. The cookies should remain soft on the inside.
4. Decorate:
   • After baking, let the crescents cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
   • Dust with extra powdered sugar before serving.

Tips

• You can add a hint of grated lemon or orange zest to the dough for a fresh, citrusy flavor.
• For a more intense nutty flavor, lightly toast the hazelnuts before grinding them into flour.

Enjoy these delightful hazelnut almond crescents with your favorite coffee or tea!

Nonna’s Hazelnut Almond Crescent Cookies

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Servings 30 Cookies

Ingredients

  

• 2 cups almond flour finely ground almonds
• 1 cup hazelnut flour finely ground hazelnuts
• 1 ¼ cups powdered sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• A pinch of salt
• Extra powdered sugar for dusting

Instructions

 

Prepare the Dough:

• In a large mixing bowl, combine the almond flour, hazelnut flour, and powdered sugar.
• Add the pinch of salt and vanilla extract, stirring to mix all the dry ingredients well.
• In a separate bowl, lightly beat the egg whites with a fork, then gradually add them to the dry mixture, mixing until you have a smooth, slightly sticky dough.

Shape the Cookies:

• Take small portions of dough (about the size of a walnut) and roll them into logs about 2-3 inches long.
• Curve the logs to form a crescent shape.
• Place the crescents on a baking sheet lined with parchment paper.

Bake:

• Preheat your oven to 340°F (170°C).
• Bake the cookies for about 12-15 minutes, or until the edges just begin to turn golden. The cookies should remain soft on the inside.

Decorate:

• After baking, let the crescents cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• Dust with extra powdered sugar before serving.