Steps for Nutella crescent cookies

• To begin making these Nutella crescent cookies, prepare the shortcrust pastry. I used the stand mixer with the leaf attachment. You can knead everything by hand in a bowl and then on a work surface if you don’t have a mixer. Add the egg and egg yolk, powdered sugar to the mixer bowl and run the machine for a few minutes at speed 2-3. Then add the oil, vanilla extract or vanillin, and mix for a few more minutes. Finally, add the flour, salt, and baking powder and mix again until the mixture is fully compact. If needed, add a splash of milk if the pastry doesn’t come together. The dough will be smooth and homogeneous; form a ball and wrap it in food film and let it rest for about 15 minutes at room temperature. If you use butter, it needs to go in the fridge.

  

• Take the shortcrust pastry and roll it out with the help of a rolling pin to a thickness of 1/8 – 3/16 inch, use a 2-inch round cookie cutter to form discs and fill the center with a heaping teaspoon of Nutella, closing almost into a crescent, touching the Nutella but not sealing like classic filled cookies. See the photos to understand.

  

• Place all the cookies on a baking tray lined with parchment paper and bake in a preheated static oven at 340°F for 15 minutes or until golden. Remove from the oven and let cool for a few minutes. When they are still warm, use a teaspoon to spread more Nutella along the semi-open edge of the cookie and dip it into the hazelnut crumbs. And there they are ready.

  

• Serve the Nutella crescent cookies with a dusting of powdered sugar. I hope you like this latest recipe of mine, see you next time friends.

  
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