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Hazelnut Crescents Recipe
|Butter||3 Ounce, softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs) (plus 2 tablespoon)|
|Hazelnuts||3⁄4 Cup (12 tbs), finely chopped (toasted)|
|Egg||1 Large, beaten|
Serving size: Complete recipe
Calories 2044 Calories from Fat 1187
% Daily Value*
Total Fat 138 g212.4%
Saturated Fat 50.1 g250.3%
Trans Fat 0 g
Cholesterol 394.4 mg
Sodium 81.9 mg3.4%
Total Carbohydrates 180 g59.9%
Dietary Fiber 13.4 g53.7%
Sugars 71.9 g
Protein 35 g70.8%
Vitamin A 47.8% Vitamin C 10.9%
Calcium 18.4% Iron 64.5%
*Based on a 2000 Calorie diet
Stir in the flour, then the nuts and mix well.
Stir in 1 tablespoon of the beaten egg and knead lightly until the dough holds together.
Heat the oven to 350 degrees.
Lightly butter 2 cookie sheets.
Set the dough on a lightly floured work surface and roll it out to a thickness of about 1/4 inch.
Stamp out the dough, using a 2-to-3-inch crescent cookie cutter.
Put the cookies on the baking sheets and brush with the remaining egg.
Bake for about 8 minutes, until the edges are lightly browned.
Transfer the cookies to wire racks to cool.
Repeat the procedure with the remaining dough.