Decadent Chocolate-Covered Hazelnut Crescents
Indulge in the delightful combination of rich chocolate and the nutty flavor of hazelnut with these Decadent Chocolate-Covered Hazelnut Crescents. These delicate biscuits are perfectly baked to a golden hue, creating a melt-in-your-mouth experience that pairs beautifully with a steaming cup of coffee or tea. Their crescent shape and glossy chocolate coating make them an elegant treat, perfect for special occasions and as thoughtful gifts. Present them in a lovely cardboard cake tray, wrapped in cellophane, and adorned with a beautiful ribbon to impress friends and family. Enjoy crafting these mouthwatering delights that embody warmth and sophistication with every bite.
N/A
Servings
100
Calories
12
Ingredients
Ingredients
Butter
125 g (Softened)
Vanilla Essence
1 teaspoon
Caster Sugar
1/4 cup
Brown Sugar
1/4 cup
Egg
1 (Beaten)
Cream
2 tablespoons
Hazelnut Meal
1/2 cup
Self-Raising Flour
1/2 cup
Plain Flour
1 1/4 cups
Ground Cinnamon
1/2 teaspoon
Icing Sugar
1/2 cup (For dusting)
Milk or White Chocolate
250 g (Melted)
Instructions
1
Begin by preheating your oven to 180°C (350°F) and greasing two baking trays.
2
In a mixing bowl, beat together the softened butter, vanilla essence, caster sugar, brown sugar, and egg using an electric mixer until the mixture is creamy and smooth.
3
Gently stir in the cream followed by the hazelnut meal, self-raising flour, plain flour, and ground cinnamon until all ingredients are well combined, forming a soft dough.
4
Transfer the dough onto a lightly floured surface and knead gently for a few moments until it becomes smooth.
5
Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up the texture.
6
Once chilled, take level tablespoons of the dough and roll them between your hands to create crescent shapes, resembling a horseshoe.
7
Place the shaped crescents on the prepared baking trays, ensuring they are spaced approximately 3 cm apart.
8
Bake in the preheated oven for about 15 minutes or until they are golden brown.
9
Once baked, carefully transfer the crescents onto wire racks to cool completely.
10
While cooling, melt the chocolate in a double boiler or in the microwave, stirring carefully to avoid burning. Heat the chocolate in short intervals of 15 seconds and stir until fully melted.
11
Once the chocolate is melted, transfer it into a deep bowl for easy dipping.
12
Dip each cooled crescent into the chocolate, starting with the open end, allowing any excess chocolate to drain off.
13
Place the chocolate-dipped crescents onto parchment paper to set and firm up.
14
Finally, for a touch of elegance, dust with icing sugar before serving.
Nutrition Information
7g
Fat
8g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate-Covered Hazelnut Crescents?
They are delicate, melt-in-your-mouth biscuits flavored with hazelnut meal, shaped into crescents, and finished with a glossy chocolate coating and a dusting of icing sugar.
How many ingredients are required for this recipe?
There are 12 total ingredients, including butter, sugars, egg, cream, hazelnut meal, two types of flour, cinnamon, chocolate, and icing sugar.
What oven temperature is needed for baking the crescents?
The oven should be preheated to 180°C (350°F).
Should the butter be cold or at room temperature?
The recipe specifies using 125g of softened butter for the best results when creaming with sugar.
How long should I refrigerate the dough?
The dough needs to be covered in plastic wrap and refrigerated for about 30 minutes to firm up the texture before shaping.
What is the best way to shape the crescents?
Take level tablespoons of the dough, roll them between your hands, and curve them into a horseshoe or crescent shape.
How far apart should I place the cookies on the baking tray?
Space the crescents approximately 3 cm apart to allow room for slight spreading.
How long do these hazelnut crescents take to bake?
Bake them for about 15 minutes or until they achieve a golden brown color.
What type of chocolate can I use for the coating?
You can use 250g of either milk chocolate or white chocolate depending on your preference.
How should I melt the chocolate properly?
Melt the chocolate using a double boiler or in the microwave in short 15-second intervals, stirring carefully between each burst.
How do I dip the crescents into the chocolate?
Once the cookies are completely cooled, dip the open ends of the crescent into the melted chocolate and let any excess drain off.
What should I use to set the chocolate-dipped cookies?
Place the dipped crescents onto parchment paper until the chocolate is firm and set.
When should I add the icing sugar?
Dust the cookies with icing sugar just before serving for an elegant final touch.
What is the calorie count per serving?
Each serving contains approximately 100 calories.
How much fat is in each cookie?
There are 7g of fat per serving.
What is the carbohydrate content?
Each serving has about 8g of carbohydrates.
How much protein is provided in a serving?
There are 2g of protein per serving.
Are these cookies suitable for gifting?
Yes, they are perfect for gifts; you can present them in a cake tray wrapped in cellophane with a ribbon.
What can I serve these cookies with?
They pair beautifully with a steaming cup of coffee or tea.
Do I need to grease the baking trays?
Yes, you should grease two baking trays before you begin shaping the dough.
What is hazelnut meal?
Hazelnut meal is finely ground hazelnuts that add a nutty flavor and rich texture to the biscuit.
Can I use an electric mixer for the dough?
An electric mixer is recommended to beat the butter, sugars, and egg until creamy, though the dry ingredients should be stirred in gently.
Why does the recipe use both self-raising and plain flour?
The combination provides the perfect balance of a light lift and a soft, crumbly texture.
Is cinnamon required for this recipe?
The recipe uses 1/2 teaspoon of ground cinnamon to enhance the warmth of the hazelnut flavor.
How do I prevent the chocolate from burning?
Stir the chocolate frequently and heat it in very short intervals (15 seconds) to avoid overheating.
Do the cookies need to be cooled on wire racks?
Yes, transferring them to wire racks allows them to cool completely and prevents them from becoming soggy.
Can I use brown sugar instead of caster sugar?
The recipe calls for a 1/4 cup of each to achieve a specific moisture level and sweetness profile.
What is the role of cream in the recipe?
Two tablespoons of cream are added to the wet mixture to enrich the dough.
How much icing sugar is needed?
You will need 1/2 cup of icing sugar specifically for dusting the finished crescents.
Should the dough be kneaded?
Yes, the dough should be gently kneaded on a lightly floured surface for a few moments until smooth before chilling.