Hazelnut Crescents

Crescents can be stored in an airtight container for about 3 weeks; they can be frozen for about 2 months. This recipe is not suitable to microwave.


  • 1 cup plain flour
  • 2 tablespoons castor-sugar
  • 125g butter
  • 1/2 cup packaged ground roasted hazelnuts (hazelnut meal)
  • 2 egg yolks
  • icing sugar (to serve)


  1. Sift flour and castor sugar into bowl, rub in butter, mix in hazelnuts & egg yolk.
  2. Knead lightly on floured surface until smooth.
  3. Roll teaspoonfuls of mixture into 7cm long sausages, shape into crescents.
  4. Bake on lightly greased oven trays in moderately slow oven (160 degrees) for about 20 mins or until lightly browned.
  5. Sift icing sugar over warm crescents, lift onto wire racks to cool.

Makes about 30.

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