Hazelnut Cinnamon Crescents Food
HAZELNUT CRESCENT ROLLS
Yum! Tender dough gives way to warm and wonderful chocolate with a hint of hazelnut flavor. This simple treat is sure to please everyone! -Phyllis Adkins, South Charleston, West Virginia
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar.
Nutrition Facts : Calories 250 calories, Fat 14g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HAZELNUT CINNAMON CRESCENTS
Provided by Dede Wilson
Categories Cookies Food Processor Bake Christmas Kid-Friendly Low Cal Hazelnut Cinnamon Christmas Eve Party Butter Bon Appétit Small Plates
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
- Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
- Good to go:
- The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.
CHOCOLATE DIPPED HAZELNUT CRESCENTS
This is a delicate biscuit that is really nice with a cup of coffee or tea. I also make these as gifts and place them in a square cardboard cake tray and wrap in cellophane with a beautiful ribbon.
Provided by Susie T
Categories Dessert
Time 45m
Yield 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
- Stir in cream, hazelnut meal, flours and cinnamon.
- Turn dough onto floured board and knead gently until smooth.
- Cover and refridgerate for 30 minutes.
- Shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
- Place about 3 cm apart on greased oven trays.
- Bake in moderate oven for about 15 minutes or until browned.
- Lift onto wire racks and cool.
- Melt chocolate in a double saucepan or in the microwave.
- Be careful when melting chocolate in the microwave.
- It burns very easily.
- Cook on low for 15 seconds at a time and stir each time until it is melted.
- Transfer chocolate into a deep bowl.
- Dip crescents, open end first, into chocolate and drain well.
- Place onto baking paper to set.
- Dust with icing sugar and serve.
Nutrition Facts : Calories 328.7, Fat 22.4, SaturatedFat 13.8, Cholesterol 42.7, Sodium 140.4, Carbohydrate 34.9, Fiber 4.6, Sugar 13.8, Protein 5.7
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