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.

  • 1 hr cooking
  • Makes 30 Item
  • Print


Hazelnut crescents
  • 250 gram (8 ounces) butter, softened
  • 1 egg
  • 1 vanilla bean
  • 2 cup (300g) plain (all-purpose) flour
  • 1 cup (160g) icing (confectioner's) sugar
  • 3/4 cup (75g) ground hazelnuts
  • 1 teaspoon finely grated orange rind
  • 1 teaspoon ground cinnamon
  • 1 cup (160g) icing (confectioner's) sugar, extra


Hazelnut crescents
  • 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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