Decadent Hazelnut Crescent Cookies
Indulge in the delightful flavors of our Decadent Hazelnut Crescent Cookies, a culinary gem originally inspired by a 2005 recipe from 'Super Food Ideas' magazine. These charming cookies are not only easy to make but also embody a perfect symphony of hazelnut and vanilla, making them a fantastic complement to a warm cup of coffee or tea. With their elegant crescent shape, they are sure to impress your guests and elevate any gathering. Plus, enjoy the flexibility of substituting almond meal for a nutty twist, or try almond essence for an alternative flavor. This versatile recipe also caters to gluten-free diets by ensuring the cornflour and icing sugar are gluten-free labeled, allowing everyone to savor this delightful treat!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Rice flour
1/3 cup (Unprocessed)
Cornflour
1/4 cup (Unprocessed)
Caster sugar
1/4 cup (Unprocessed)
Hazelnut meal
1 1/4 cups (Unprocessed)
Butter
100 g (Chopped and chilled)
Egg yolk
1 (Lightly beaten)
Vanilla essence
1 teaspoon (Unprocessed)
Icing sugar
1/2 cup (For dusting)
Instructions
1
Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit).
2
Grease and line two baking trays with parchment paper.
3
In a mixing bowl, sift together the rice flour, cornflour, caster sugar, and hazelnut meal. Mix these dry ingredients until well combined.
4
Using your fingertips, rub the chilled chopped butter into the dry mixture until it resembles coarse crumbs.
5
Add the lightly beaten egg yolk and vanilla essence to the mixture, stirring until a soft dough forms.
6
Lightly knead the dough on a clean surface dusted with gluten-free flour until smooth.
7
Divide the dough into two equal portions and wrap each in plastic cling wrap. Refrigerate for approximately 15 minutes to firm up.
8
Once chilled, roll each portion into a log about 2 cm (1 inch) thick. Cut each log into pieces approximately 4 cm long.
9
Shape each piece into a crescent and place them on the prepared baking trays, spacing them adequately apart.
10
Bake the crescents in the preheated oven for 15-20 minutes or until they turn light golden in color.
11
Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
12
Once cooled, dust the crescents with gluten-free icing sugar before serving. Enjoy your cookies with a cozy beverage!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Hazelnut Crescent Cookies?
These are elegant, easy-to-make cookies featuring a symphony of hazelnut and vanilla flavors, shaped into charming crescents.
Where did the inspiration for this recipe come from?
The recipe was originally inspired by a 2005 entry in 'Super Food Ideas' magazine.
Are these cookies suitable for a gluten-free diet?
Yes, they are gluten-free as long as you ensure the cornflour and icing sugar used are certified gluten-free.
What oven temperature is required for baking?
Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
How should I prepare my baking trays?
Grease and line two baking trays with parchment paper before starting.
Which ingredients should be sifted together?
You should sift together the rice flour, cornflour, caster sugar, and hazelnut meal.
How do I incorporate the butter into the dry ingredients?
Use your fingertips to rub the chilled, chopped butter into the dry mixture until it resembles coarse crumbs.
Should the butter be cold or room temperature?
The recipe specifically requires the butter to be chopped and chilled.
What liquids are added to the dough?
Add one lightly beaten egg yolk and one teaspoon of vanilla essence to the mixture.
How do I form the dough?
Stir the wet and dry ingredients until a soft dough forms, then lightly knead it on a floured surface until smooth.
Should the dough be chilled before shaping?
Yes, divide the dough into two portions, wrap them in plastic, and refrigerate for about 15 minutes to firm up.
How thick should the dough logs be?
Roll each dough portion into a log that is approximately 2 cm or 1 inch thick.
What length should the dough pieces be cut?
Cut each log into pieces approximately 4 cm long.
How do I shape the cookies?
Take the 4 cm pieces and bend them into a crescent shape before placing them on the baking trays.
How long do the cookies need to bake?
Bake the crescents for 15 to 20 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when they turn a light golden color.
How long should the cookies cool on the tray?
Let them cool on the trays for 5 minutes before moving them.
Should I use a wire rack for cooling?
Yes, transfer the cookies to a wire rack to allow them to cool completely.
When should I apply the icing sugar?
Dust the cookies with gluten-free icing sugar only after they have cooled completely.
Can I use almond meal instead of hazelnut meal?
Yes, almond meal can be substituted for hazelnut meal for a different nutty twist.
Is there an alternative to vanilla essence?
Yes, you can try using almond essence for an alternative flavor profile.
What type of flour is used in this recipe?
The recipe uses 1/3 cup of rice flour.
How much hazelnut meal is required?
You will need 1 1/4 cups of hazelnut meal.
What amount of cornflour is used?
The recipe calls for 1/4 cup of cornflour.
How much caster sugar is in the dough?
The dough contains 1/4 cup of caster sugar.
How much butter do I need?
You will need 100 grams of butter.
What is the recommended serving suggestion?
These cookies are best enjoyed with a warm cup of coffee or tea.
How many egg yolks are needed?
The recipe requires one lightly beaten egg yolk.
What is the purpose of the icing sugar?
One half-cup of icing sugar is used for dusting the cookies once they are cool.
What is the total number of ingredients?
There are 8 ingredients used in this recipe.