Ingredients
The following ingredients have 4 Servings
- 7 oz (14 T) softened unsalted butter
- 2 cups (252 g) AP flour
- 1/4 t fine sea salt
- 1/2 t baking powder
- 1/2 cup sugar
- 2 t vanilla bean paste*
- 3.5 oz ground hazelnuts** ((1 slightly heaping cup))
- 1-2 T milk, (if necessary)
- 1/3 cup confectioners' sugar for dusting
- 2 t ground vanilla beans for dusting***
Instruction
- Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or silicone mats. Set aside.
- Whisk together the flour, salt and baking powder. Set aside.
- In a large bowl, cream together butter and sugar. Scrape down the sides and bottom of bowl as needed. Beat in the vanilla paste.
- Mix in the hazelnut flour. Continue to scrape the bowl as needed.
- On the lowest speed, mix in the flour mixture. If the mixture is too dry--mine was, it was quite crumbly--add the milk, a tablespoon at a time, mixing on low.
- Portion out small balls of dough--in retrospect, I should have used a very small cookie scoop to keep the size small, but instead most of my balls ended up like small golf balls! Roll the dough in your hand to form a very short rope, and then shape into a crescent.
- Place on the cookie sheets 1 1/2 inches apart. Bake until the bottoms of the cookies are golden--the original recipe says 5-10 minutes, but with my larger cookies it took more like 10-12 minutes.
- While the cookies are baking, whisk together the powdered sugar and ground vanilla beans.
- Remove the baked cookies from the oven. Immediately sift the sugar-vanilla bean mixture over them. Let cool an additional 5 minutes on the cookie sheets before transferring to a cooling rack.
- Store in an airtight container.
