Vegan Hazelnut Almond Crescents
Vegan Hazelnut Almond Crescents
Yield: 72?
Ingredients
Almond Cookie Dough
- 1/2 cup granulated cane sugar
- 1/2 tsp salt
- 3/4 cup whole roasted almonds (unsalted)
- 12 oz unsalted vegan butter (cut in large chunks and slightly softened)
- 4 tsp vanilla extract
- 1/4 tsp almond extract
- 3 cups bleached all-purpose flour
Hazelnuts & Powdered Sugar
- 3 cups of hazelnuts (toasted, skinned, and chopped medium coarsely)
- 3 to 6 tbsp powdered sugar
Instructions
- Roast the hazelnuts in the oven for 10-15 minutes, then rub them vigorously in a clean kitchen towel to flake off the loosened skins. Chop the skinned and toasted hazelnuts medium-coarsely and set aside.
- Process the sugar and salt in a food processor until it looks powdery and a little finer (30 to 60 seconds). Then add the almonds and process until they're finely chopped (about 20 seconds).
- Add the vegan butter, vanilla extract, and almond extract. Pulse until the butter is smooth, scraping the bowl as necessary. Add the flour and pulse until a soft dough begins to form around the blade. Transfer the dough to a large bowl and stir briefly with a rubber spatula to be sure it's evenly mixed.
- Use your hands to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
- Arrange the crescents 1 inch apart on an ungreased or foil-lined cookie sheet. Position a rack in the center of the oven and heat the oven to 325F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift powdered sugar over them. Transfer to a cooling rack and let cool completely. Sift more powdered sugar over the cookies before serving if necessary.