Friday, November 27, 2009

8 Weeks of Cookies - Hazelnut Cinnamon Crescents

This is another cookie from the latest issue of Bon Appetit. I'm attracted to this type of cookie, very buttery and not overly sweet.
Hazelnut Cinnamon Crescents
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
8 Weeks of Cookies 2009

8 Weeks of Cookies 2008 (somehow I ended up with 9 weeks)
Apricot Foldover Cookies
Swedish Peppernut CookiesPfeffernusse & Chocolate Covered Pfeffernusse
Dulce de Leche Sandwich Cookies
Sacher Bites

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


George Gaston said...

kat... these sound like a terrific cookie. Sounds like I need to start baking, thanks.

Lori said...

These are so delicious looking. I love the photo too.

LizNoVeggieGirl said...

Mmm, classic!

Unplanned Cooking said...

Delicious! I'm debating whether to have a cookie exchange this year, so I'm excited to see you'll be featuring recipes.

Jersey Girl Cooks said...

I like buttery, not so sweet cookies too. These look delicious!

grace said...

1/4 teaspoon of cinnamon is almost pointless--you should definitely double it next time. not that i'm partial to cinnamon or anything... :)

Toni @ Imperfect Pregnancy said...

I have got to get a food processor. There's too many good things I'm missing out on without one.
Like these cookies.
They look great!

Carrie said...

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. :)

Related Posts with Thumbnails

Get Email Updates!

Enter your email address:

Delivered by FeedBurner

Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
lb = pound
oz - ounce


Blog Archive


Blog Directory for Minneapolis, Minnesota