Hazelnut crescents

Hazelnut crescents

By
From
Baking
Makes
35
Photographer
Vanessa Levis

One of the most beautiful biscuits, especially when the hazelnuts are good and fresh. Walnuts may be used in place of hazelnuts. For long storage, buy whole nuts and store in the freezer. Nuts should be chopped or ground just before using to ensure maximum freshness.

Ingredients

Quantity Ingredient
185g plain flour
2 tablespoons caster sugar
125g butter, diced
60g very finely chopped hazelnuts
1 egg yolk
extra caster sugar, to dust

Method

  1. Sift the flour into a bowl, stir in the sugar and rub in the butter until the mixture resembles coarse breadcrumbs. Mix in the nuts and stir in the egg yolk. Work with the fingertips to make a dough. Cover and chill for 30 minutes.
  2. Preheat the oven to 180°C and lightly grease two baking trays. Take about 2 teaspoons of dough at a time, roll into 6 cm lengths and shape into crescents. Place on the prepared baking trays and bake for 12 minutes or until lightly coloured.
  3. Remove the crescents and roll them in the extra caster sugar while still warm. Cool on a wire rack and store in an airtight container.
Tags:
baking
bakery
margaret
fulton
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