Vanilla Crescents with Nutella® hazelnut spread
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Description
From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!
Ingredients
- 1 vanilla bean
- ½ cup butter, cut into cubes and softened
- 3 tablespoons sugar
- 1 ¼ cups all-purpose flour
- ¼ cup almond flour
- ⅔ cup Nutella® hazelnut spread
Directions
- 1. Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
- 2. In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
- 3. Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
- 4. Repeat with remaining dough to make 16 cookies.
- 5. Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
- 6. Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.
Nutrition Facts
serving: 16 cookies
calories: 176.9 kcal
carbohydrates: 18.1 g
protein: 2.1 g
saturated fat: 5.1 g
cholesterol: 15.3 mg
sodium: 46.1 mg
fiber: 0.8 g
sugar: 10.3 g
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