CHOCOLATE DIPPED HAZELNUT CRESCENTS

YES, hazelnuts and chocolate are a match made in heaven! Freshly ground hazelnuts, to intensify the flavor give these lovely cookies their rich taste and texture!  Chocolate Dipped Hazelnuts Crescents. 

SERVING: 35

IINGREDINTES 

2 ½ cups all-purpose flour

pinch of salt

1 cup unsalted butter, softened

¼ cup granulated sugar

1 tablespoon hazelnut liqueur

1 teaspoon pure vanilla extract

3 ounces semi-sweet chocolate, finely grated

½ cup hazelnuts, toasted and finely grated

GLAZE / FOR DIPPING

1 (12-ounce) package (2 cups) semi-sweet chocolate chips

Chocolate Dipped Hazelnut Crescents

DIRECTIONS

Preheat oven to 375°F.

Grease two large baking sheets. Sift the flour and salt into a small bowl.

In a large bowl, using an electric mixer beat the butter until creamy. Add the sugar, and beat at medium speed, scraping bowl often- until fluffy, beat in the hazelnut liqueur and pure vanilla extract.

Gently add in the flour until just blended, then fold in the grated chocolate and hazelnuts. (Hazelnuts have a wonderful flavor, especially in baking.)

With flour hands shape the dough into 2 x ½ inch crescent shapes.

Place on prepared baking sheets – 2 inches apart.

Bake for 20 minutes until the edges are set and the cookies are golden.

Remove from baking sheets to a wire rack to cool for 10 minutes. Transfer the crescents from the baking sheets to wire racks to cool completely.

Line the baking sheets with baking parchment.

Using a pair of kitchen tongs, dip crescents into melted chocolate. Place on prepared baking sheets.

Chill Chocolate Dipped Hazelnuts Crescents until the chocolate has set. Serve and Enjoy!

TIP for Chocolate Dipped Hazelnuts Crescents

• Hazelnuts are also known as filberts.
• You can sprinkle with chopped hazelnuts, if desired.
• Walnuts or pecans can be used instead f hazelnuts – but they must be finely ground.
• You can use confectioner’s sugar for dusting 

PhotoCredit ; gratitudeismine.com