This dough comes together quickly in a food processor and the cookies are easy to shape so they aren't too time consuming. I realized after I tried one that it is basically a Mexican wedding cookie or Russian tea cake just made with hazelnuts instead of almonds or walnuts. Next time I make them I will add more cinnamon (maybe even double the amount) since I don't feel like you can taste the flavor of it at all which seems strange for a cookie with cinnamon in its name. Not to say I don't like them this way, I did eat 5 before they got packaged up for the freezer!
Hazelnut Cinnamon Crescents
(from Bon Appetit Dec '09)
4 oz hazelnuts
1 1/2 c powdered sugar, divided
1/4 t salt
8 oz unsalted butter, room temperature
1 t almond extract
1/4 t cinnamon
2 c all-purpose flour
Preheat oven to 350 F.
Place hazelnuts on a baking sheet. Bake for 10 minutes until golden brown. Place hazelnuts into a clean dish towel & rub to remove any loose skin, don't worry about removing all of it. (If your hazelnuts are already toasted skip this whole step.)
Place the nuts, 1/2 c powdered sugar & salt into a food processor. Pulse on & off until the nuts are finely ground. Add the butter a little at a time, processing to blend with each addition. Add the almond extract & blend. Add the cinnamon & about 1/4 of the flour & blend. Continuing adding the flour a little at a time. Blend until the dough comes together. Remove the dough from the food processor. Form into a disc, wrap in plastic wrap & chill for at least 2 hours.
Preheat oven to 350 F.
Line two baking sheets with parchment paper or silicon pads.
Scoop the dough into 1 tablespoon size balls. Roll the balls out to logs about 2 1/2-inches long, slightly tapering them at each end. Shape into crescents. Place on baking sheets about 1 inch apart. Bake for 20 minutes until puffed & beginning to brown. Sift remaining powdered sugar over hot cookies (you may not need the whole remaining cup.) Let cookies cool completely in the baking sheets then roll in the excess powder on the sheets.
Makes about 40 cookies
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8 Weeks of Cookies 2009
8 Weeks of Cookies 2008 (somehow I ended up with 9 weeks)
Apricot Foldover CookiesSwedish Peppernut CookiesPfeffernusse & Chocolate Covered Pfeffernusse
Dulce de Leche Sandwich Cookies
Sacher Bites
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
kat... these sound like a terrific cookie. Sounds like I need to start baking, thanks.
ReplyDeleteThese are so delicious looking. I love the photo too.
ReplyDeleteMmm, classic!
ReplyDeleteDelicious! I'm debating whether to have a cookie exchange this year, so I'm excited to see you'll be featuring recipes.
ReplyDeleteI like buttery, not so sweet cookies too. These look delicious!
ReplyDelete1/4 teaspoon of cinnamon is almost pointless--you should definitely double it next time. not that i'm partial to cinnamon or anything... :)
ReplyDeleteI have got to get a food processor. There's too many good things I'm missing out on without one.
ReplyDeleteLike these cookies.
They look great!
Haha, I like that they look like a 'C'. My nickname is "The C", don't know why. But it'd be fun to make these. :)
ReplyDelete