Hazelnut cinnamon crescents

01. November 2015

Oven: Produces about 40 pieces



  • 50 g ground hazelnuts
  • 150 g plain flour
  • 1 tsp of cinnamon
  • 50 g icing sugar
  • 100 g cold butter
  • 1 egg yolk
For finishing off:
  • 25 g icing sugar
  • 0.5 tsp cocoa powder
  • 0.5 tsp cinnamon


Mix the hazelnuts well with the flour, cinnamon and icing sugar.

Cube the butter and add to the flour. Rub everything with the fingers until a crumbly mass results. Then add the egg yolk and quickly bring together into a smooth dough. If the dough is too dry, that is, crumbly, add 1 – 2 tbsp of water or egg white.

Form the dough into 2 rolls, each 3 cm in diameter. Allow to rest in the fridge for 2 hours, wrapped in clingfilm.

Preheat the oven to 160 degrees C.

Cut the dough rolls into 1 cm slices and form small crescents from these. Place on a baking sheet lined with baking parchment.

Bake the hazelnut-cinnamon crescents in the 160 degrees C hot oven on the middle rung for approx. 15 minutes.

Whilst the crescents are baking, mix together the icing sugar, cocoa and cinnamon in a small bowl.

Once baked, allow the crescent biscuits to cool briefly somewhat and then dust with the icing sugar mixture whilst still lukewarm. Allow to cool completely before placing the biscuits into a container.


Per portion:

49 kCalories, 205 kJoules, 5 g carbohydrates, 1 g protein, 3 g fat

Annemarie Wildeisen's KOCHEN

Hazelnut cinnamon crescents
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