Vanilla crescents with Nutella® hazelnut spread

16
6
160
Crescent-shaped classic from Europe
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!
Ingredients
Ingredients
  • 1 whole vanilla bean or 2 tsp vanilla extract
  • 1/2 cup butter, cut into cubes and softened
  • 3 tbsp sugar
  • 1 1/4 cups flour
  • 1/4 cup almond flour
  • 2/3 cup Nutella® hazelnut spread
Step 1
Step 1
  • Split the vanilla bean lengthwise with a knife; scrape out seeds or use vanilla extract if desired.
  • Step 2
    Step 2
  • In 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 3
    Step 3
  • Preheat oven to 350°F. Take small amount of dough and roll into crescent shape; place on parchment paper–lined baking sheet.
  • Repeat with remaining dough to make 16 cookies.
  • Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  • Step 4
    Step 4
  • Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; warming it softly 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.