Steps for the hazelnut crescent cookies filled with Nutella

• To make these hazelnut thumbprint cookies you can use any food processor or mix by hand in a bowl and then on a work surface. For convenience, I used the stand mixer. In the bowl of the stand mixer, add the all-purpose flour, granulated sugar, hazelnut flour, potato starch, salt, baking powder, cold butter in pieces, and vanilla essence. Run the machine at speed 2 for a few minutes using the flat beater (K). Then add the eggs and mix again for a few minutes until you get a homogeneous dough. Let the shortcrust pastry rest in the fridge wrapped in plastic wrap for about 1 hour. Or you can make it the day before and leave the shortcrust pastry in the fridge overnight. Retrieve the shortcrust pastry from the fridge, work it a little with your hands, and on a floured work surface using a rolling pin, roll out a sheet 1/8 to 1/6 inch thick and cut out disks with a round pastry cutter. Place these shortcrust pastry disks on the ravioli tool and fill the center with a spoon of Nutella, close, and seal well. If you don’t have this tool, you can easily do everything by hand as my grandmother used to do, cutting a pastry disk with a glass and placing the filling in the center, folding over into a crescent, and sealing the edges well with the prongs of a fork. Arrange all the crescent cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 340°F for about 15-17 minutes. Turn off the oven, take out the cookies, and let them cool.

  

• Finally, serve with a dusting of powdered sugar. Here they are, ready hazelnut crescent cookies filled with Nutella. I hope you like my latest recipe, until next time friends.