Introduction
Hazelnut Crescents are an irresistible treat that combines the nutty richness of hazelnuts with a delicate, buttery pastry that simply melts in your mouth. These elegant crescent-shaped cookies feature a perfectly balanced sweetness and a delightful crunch from the hazelnut coating. Whether served alongside afternoon tea, as a special holiday treat, or packaged as a thoughtful homemade gift, these crescents deliver sophisticated flavor in a charming package. The delicate, flaky texture paired with the warm, toasted hazelnut flavor creates a truly memorable experience for anyone lucky enough to enjoy them.
Ingredients
- 200g (7oz or about 14 tablespoons) soft butter
- 200g (7oz) Doppelrahmfrischkäse (double cream cheese or mascarpone)
- 300g (2½ cups) all-purpose flour
- 100g (½ cup) brown sugar
- 100g (½ cup) white granulated sugar
- 100g (1 cup) ground hazelnuts
Instructions
- Prepare the dough: In a large mixing bowl, combine the soft butter, Doppelrahmfrischkäse (double cream cheese), and flour. Mix thoroughly until a smooth, homogeneous dough forms. You can use a stand mixer with a paddle attachment or mix by hand.
- Chill the dough: Shape the dough into a flat disc, wrap tightly in plastic wrap or foil, and refrigerate for at least 2 hours or overnight. This resting period allows the gluten to relax and the fats to firm up, making the dough easier to work with.
- Prepare for baking: When ready to bake, preheat your oven to 180°C (355°F) for conventional ovens or 150°C (300°F) for convection/fan ovens. Line two baking sheets with parchment paper.
- Mix coating ingredients: In a medium bowl, thoroughly combine the brown sugar, white sugar, and ground hazelnuts.
- Divide and roll the dough: Remove the chilled dough from the refrigerator and divide it into 4 equal portions. Take one portion and return the remaining dough to the refrigerator to keep cool.
- Form the crescents: Sprinkle approximately one-quarter of the sugar-hazelnut mixture onto your work surface. Roll the first portion of dough on top of this mixture into a circle approximately 26cm (10 inches) in diameter. Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges, like you would cut a pizza.
- Shape the crescents: Starting from the wide outer edge of each wedge, roll towards the pointed end to form a crescent shape. Place each crescent on the prepared baking sheet with the point tucked underneath.
- Repeat: Continue the process with the remaining portions of dough, using a quarter of the sugar-hazelnut mixture for each portion.
- Bake: Place the baking sheets in the preheated oven and bake for 12-16 minutes, or until the crescents are golden brown around the edges. Watch carefully during the last few minutes to prevent burning.
- Cool: Remove from the oven and let the crescents cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Once fully cooled, pack the crescents in an airtight container or decorative box for storage or gifting.
Nutritional Information
Per crescent (based on 64 total crescents):
- Calories: Approximately 75 kcal
- Fat: 4.5g
- Carbohydrates: 7g
- Protein: 1g
- Fiber: 0.5g
- Sugar: 3.5g
Preparation time: 30 minutes Chilling time: 2 hours minimum Baking time: 12-16 minutes per batch Total time: Approximately 3 hours Yield: About 64 crescents
Cooking Tips and Tricks
- Cheese substitution: Doppelrahmfrischkäse is a German double-cream fresh cheese. If unavailable, mascarpone cheese makes an excellent substitute. Alternatively, you can use full-fat cream cheese mixed with a little heavy cream (about 2 tablespoons per 200g).
- Dough consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time. If it seems too dry, add a teaspoon of milk.
- Working with cold dough: Keep the portions of dough you’re not immediately working with in the refrigerator. Cold dough is much easier to handle and roll.
- Rolling technique: To prevent the dough from sticking to your rolling pin, you can place a piece of parchment paper on top of the dough before rolling.
- Cutting precision: For even-sized crescents, use a pizza cutter and measure your cuts. First, cut the circle in half, then quarters, then each quarter into four equal wedges.
- Baking tips: For even browning, rotate the baking sheets halfway through baking. If using two racks simultaneously, also switch their positions.
Variations and Substitutions
- Nut variations: Replace ground hazelnuts with ground almonds, walnuts, or pecans for a different flavor profile.
- Flavor enhancements: Add 1 teaspoon of vanilla extract to the dough, or ½ teaspoon of ground cinnamon to the sugar-nut mixture for added warmth and aroma.
- Chocolate drizzle: Once cooled, drizzle the crescents with melted dark or white chocolate for an extra touch of indulgence.
- Sugar alternatives: For less sweetness, reduce the sugar amounts by up to 25%. For a different flavor, use all brown sugar or try coconut sugar.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add ½ teaspoon of xanthan gum if your blend doesn’t already contain it.
- Dairy-free adaptation: Use plant-based butter and vegan cream cheese alternatives, though the texture may differ slightly from the original.
Common FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days before baking, or frozen for up to a month. Thaw frozen dough overnight in the refrigerator before using.
Why did my crescents flatten during baking?
This typically happens if the dough becomes too warm before baking. If your kitchen is warm, place the shaped crescents in the refrigerator for 15 minutes before baking.
How do I store these cookies and how long do they last?
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. For longer storage, freeze for up to 3 months.
Can I use pre-ground hazelnuts?
Yes, pre-ground hazelnuts work perfectly. If using whole hazelnuts, toast them lightly before grinding for enhanced flavor.
My dough is cracking when I roll it. What should I do?
Allow the dough to warm slightly at room temperature for 5-10 minutes before rolling. Cracking indicates the dough is too cold.
Storage and Make-Ahead Tips
- Counter storage: Place cooled crescents in an airtight container, separating layers with parchment paper to prevent sticking. They’ll stay fresh at room temperature for 5-7 days.
- Refrigeration: For longer freshness, refrigerate in an airtight container for up to 2 weeks. Bring to room temperature before serving for the best flavor and texture.
- Freezing baked crescents: Fully cooled crescents can be frozen in a single layer on a baking sheet, then transferred to a freezer bag or container. They’ll keep for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
- Freezing dough: The prepared dough can be frozen before rolling. Shape into discs, wrap well in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe.
- Gift packaging: For gifting, place fully cooled crescents in decorative tins or boxes lined with parchment paper. Add a layer of tissue paper on top for protection.
These Hazelnut Crescents bring a touch of European bakery tradition to your home kitchen. Their elegant appearance belies how relatively simple they are to make, while their rich flavor and satisfying texture make them a standout addition to any cookie collection. Perfect for special occasions or everyday indulgence, these crescents are sure to become a requested favorite among friends and family. The combination of buttery pastry and toasted hazelnuts creates a cookie that’s sophisticated enough for the most discerning palates yet comforting enough to evoke feelings of nostalgia with every bite.
