Vanilla Crescents with Nutella® hazelnut spread Popular Recipes

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Vanilla Crescents with Nutella® hazelnut spread

"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 :

• 1 vanilla bean
• 1/2 cup butter, cut into cubes and softened
• 3 tablespoons sugar
• 1 1/4 cups all-purpose flour
• 1/4 cup almond flour
• 2/3 cup Nutella® hazelnut spread

Instructions :

Prep : 25M	Cook : 16M	Ready in : 1H40M

• 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(R) 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(R) hazelnut spread; let stand for about 20 minutes or until cool.

Notes :

• You can substitute 2 teaspoons vanilla extract for the vanilla bean.

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