Hello friends, today I’m offering you these delicious traditional German and Austrian Haselnusskipferl. They are simple hazelnut crescent or moon-shaped cookies that are prepared during the Christmas holidays. Below you will find the recipe..

Difficulty: Easy
Cost: Economical
Cuisine: Italian
Seasonality: Christmas, New Year's Eve

Ingredients for hazelnut haselnusskipferl (hazelnut crescent cookies)

3/4 cup all-purpose flour
3/4 cup hazelnut flour
1/4 cup butter
1/3 cup powdered sugar
1 small egg size S
as needed brown sugar for decorating
3.5 oz dark chocolate (Or milk chocolate)
1 teaspoon vanilla extract

Tools

1 Leaf hook
1 Stand mixer

Steps for hazelnusskipferl

To make these hazelnut cookies, you need to pour the cold butter from the fridge, cut into cubes, into the bowl of the stand mixer along with the all-purpose flour, hazelnut flour, powdered sugar, a pinch of salt, and vanilla extract. Start the machine by first inserting the leaf whisk (K) and knead at medium speed (1-2) for a few minutes. Finally, add the egg (If using size M eggs, just use half, so you’ll need to crack an egg into a small bowl, beat it with a fork, and add only half an egg to the mixture). Continue mixing for another few minutes at speed 2-3. Form a dough ball and place it in the fridge to rest for about an hour. Of course, this dough, like all shortcrust pastries, can be kneaded by hand on a pastry board, kneading everything together or using any other kitchen appliance.
Take the shortcrust pastry from the fridge and on a pastry board, shape cylinders into crescent or croissant shapes. Place the cookies spaced apart on a baking tray lined with parchment paper. Preheat the static oven to 340°F. Bake the cookies at 340°F for about 10-12 minutes.
Once they are completely cool, glaze the tips of the cookies with melted dark chocolate. Allow them to dry completely and serve.
I hope you like this latest recipe of mine, see you next time, friends.