I’ve been having withdrawal. First I gave up chocolate for Lent and then add to that the fact that I haven’t baked anything in over two weeks! My morning ritual is to start the day with a cappuccino and something sweet-either a biscotti or any other cookie that I have around the kitchen. I keep looking around for anything sweet that I may have forgotten about. I’ve been totally out of luck.
Today I decided to just take the plunge and get back to baking. I recently spent time reviewing all of last year’s Bon Appetit magazines and came upon this recipe in the December 2009 issue. All I need to see is hazelnuts and butter, sugar and I’m preheating the oven.
Hazelnut Cinnamon Crescents
1-1/2 cups powdered sugar, divided
3/4 cup (3-1/2 ounces) coarsely chopped, toasted hazelnuts
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon (scant) cinnamon
Place 1/2 cup sugar, nuts and salt in food processor. Process (using pulse) until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add flour and cinnamon. Pulse until the dough comes together. Form dough into ball, flatten into a disk and wrap in plastic and chill for at least 2 hours.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Measure 1 tablespoon dough and form into ball and then shape into a crescent. Place on prepared sheet. Repeat with remaining dough.
Bake cookies until slightly puffed and edges turn golden brown, about 18 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in more powdered sugar. Yield: about 40 cookies
I found that you didn’t really need a whole cup of powdered sugar to cover all the baked cookies. These cookies are delicate and light, yet so flavorful.