Vanilla Crescents with Nutella® hazelnut spread
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!
- Serves: 16 persons
- 1vanilla bean
- ½cup butter, cut into cubes and softened
- 3tablespoons sugar
- 1¼ cups all-purpose flour
- ¼cup almond flour
- ⅔cup Nutella® hazelnut spread
Step 1Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
Step 2In 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.
Step 3Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
Step 4Repeat with remaining dough to make 16 cookies.
Step 5Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
Step 6Meanwhile, 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.