Viennese Crescent Cookies

    (124)
    1 hour 22 mins

    These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are hazelnut flavoured and sprinkled with vanilla sugar. Yum! Prep time includes one hour of chilling the dough in the fridge.


    118 people made this

    Ingredients
    Serves: 24 

    • 2 cups plain flour
    • 250g butter, softened
    • 1 cup (125g) ground hazelnuts
    • ½ cup (90g) sifted icing sugar
    • generous pinch of salt
    • 1 teaspoon vanilla essence
    • for the vanilla sugar
    • 300g sifted icing sugar
    • 1 vanilla bean

    Directions
    Prep:1hr10min  ›  Cook:12min  ›  Ready in:1hr22min 

    1. In a large mixing bowl, combine flour, butter, hazelnuts, the ½ cup of icing sugar, salt and vanilla essence. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
    2. To make the vanilla sugar, place the 300g of icing sugar in a bowl or small container. Split the vanilla bean lengthwise with a sharp knife. Scrape out the seeds and mix them into the sugar. Cut the pod into 4 cm pieces and mix into sugar. Set aside.
    3. Remove dough from refrigerator and form into 2.5cm balls. Roll each ball into a small roll, 7cm long. Place rolls 5cm apart on ungreased baking sheet, and bend each one to make a crescent shape.
    4. Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
    5. Let cool a couple of minutes, then remove from baking sheets. Place hot cookies on a large sheet of aluminum foil. Sift out the vanilla pieces from the sugar then sprinkle the crescents with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
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    Reviews and ratings
    Global ratings:
    (124)

    Reviews in English (97)

    by
    226

    I have made these as Christmas gifts every year and everyone waits for them! My recipe is a bit different--I use almonds (very finely chopped), and 1/4 c regular sugar for the mix. (My recipe doesn't call for vanilla bean). I bake at a low temp (300) for about 30 minutes. The cookies should be rolled in powdered sugar twice--the first roll does absorb, but the second stays white and fluffy. I use a plastic bag in a bowl filled with the powdered sugar for easier rolling. My brother used to call these "fuzzy cookies". A great cookie no matter!  -  28 Nov 2007  (Review from Allrecipes US | Canada)

    by
    171

    Amazing! For those who want to add the chocolate coating, I used the "chocolate covered strawberries" recipe. (Basically melt 8 oz of chocolate chips with 1 tablespoon of shortening. Dip cooled cookies into chocolate.) I really enjoyed these cookies plain & with chocolate! Hooray!!  -  15 Dec 2007  (Review from Allrecipes US | Canada)

    by
    87

    I made these with almonds as suggested by the submitter and they are quite good. I found one minute wasn't long enough for the cookies to cool before coating with sugar as the sugar just dissolved into the cookies. I waited until they were cool and rolled them in sugar again. These seem to freeze well.  -  28 Nov 2007  (Review from Allrecipes US | Canada)

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