Hazelnut Crescent – Koch Mein Rezept
It’s time for a Christmas round Koch Mein Rezept and hazelnut croissants! Even though I have my favorite cookies that must not be missing at any Christmas, I look forward to finding new cookie recipes every year, there might be a new favorite! To my delight, I drew the dear Bettina from homemade & baked in the November/December round. Since I’ve been following her on Instagram for a while now, I’m already well acquainted with her blog!
Bettina posted the recipe for the walnut cinnamon crescents just this year. On Instagram they were the absolute hit, so of course I have to try them too! Unfortunately, I had no more choice nuts at home, so I have unceremoniously replaced them with hazelnuts.
Apart from a resting time of 30-60 minutes, the hazelnut croissants are also made very quickly. I like to prepare shortbread dough in my food processor, which also worked very well for these cookies. Simply put all the ingredients in the work bowl with stainless steel blade and mix until the dough forms a ball. After the short break in the fridge comes the most elaborate part: shaping the croissants.
You can bake these cookies in different nut varieties. Instead of hazelnuts, you can also use walnuts, as in Bettina’s original. I can also imagine almonds or pecans! Let me know if you’ve tried different variations!
Since this recipe does not use eggs and milk, you can easily bake a vegan version. Vegetable margarine or butter is now available from many different manufacturers. Butter is from my point of view the easiest to replace, because you can simply use your favorite butter substitute. This does not change anything in the recipe.
Hazelnut Crescent Cookies (Haselnusskipferl)
Ingredients
- 150 g soft butter or vegan butter
- 90 g powdered sugar
- 210 g flour
- 75 g ground hazelnuts
- 1 tsp cinnamon
- A pinch of salt
Instructions
- First, mix the butter and sugar together. Then knead in the rest of the ingredients to form a dough.
- Shape the dough into a roll and place it in the refrigerator for 30-60 minutes.
- Preheat the oven to 160°C (320°F) (top/bottom heat).
- Take small portions of the dough and shape them into crescents. Place them on two baking sheets lined with parchment paper.
- Bake the trays one after the other for about 15 minutes. Then, let the cookies cool.
- Dust the crescents with powdered sugar and cinnamon immediately after baking.