Hazelnut crescents

Bathed in a sprinkling of icing sugar, these Greek style hazelnut crescent biscuits are a delightfully moreish snack to have with your mid-morning coffee or tea. They also make a thoughtful gift.
hazelnut crescents
30 Item



1.Place butter and egg in a medium bowl. Split vanilla bean lengthways; scrape seeds into butter mixture. Beat with an electric mixer until combined. Stir in sifted flour and icing sugar, ground hazelnuts, rind and cinnamon. Wrap dough in plastic wrap; refrigerate 2 hours.
2.Preheat oven to 160°C/325°F.
3.Divide dough into 3 portions; split each portion evenly into 10 pieces. Roll each piece into a small crescent shape.
4.Place crescents, about 5cm (2 inches) apart, on baking-paper-lined trays. Bake crescents about 15 minutes. Transfer to a wire rack to cool.
5.Place extra icing sugar in a medium bowl, toss biscuits, one at a time, in sugar to coat generously.

Crescents will keep in an airtight container for up to 1 week.


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