These customary Christmas biscuits in the form of a crescent moon can be found all over Europe, from the Balkans to the vast plain of Central Europe. These cookies are simple to make and get even better after two to three days, but only for those who can hold out long enough! Along with your kids, bake them, then let them dunk half of them in melted Nutella® hazelnut spread.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- 1 vanilla bean
- ½ cup butter, cut into cubes and softened
- 3 tablespoons sugar
- 1 ¼ cups all-purpose flour
- ¼ cup almond flour
- ⅔ cup Nutella® hazelnut spread
Instructions
- Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
- 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.
- Preheat oven to 350 degrees 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.
- Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; 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.
- You can substitute 2 teaspoons vanilla extract for the vanilla bean.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 46 mg |
| Sugars | 10 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a simple elegant delicious cookie recipe. Unfortunately it’s not a gifting or traveling cookie because Nutella never hardens so you have to lay them out flat or the chocolate will get on the other cookies. I’m going to make these again and add hazelnut extract and melting chips to Nutella to see if it will harden the chocolate. Otherwise it’s a make and serve cookie not one I can batch bake for the gift giving.