VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Vanilla Crescents with Nutella® hazelnut spread image

From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!

Provided by Nutella® hazelnut spread

Categories Trusted Brands: Recipes and Tips

Time 1h40m

Yield 16

Number Of Ingredients 6

Ingredients

1 vanilla bean
½ cup butter, cut into cubes and softened
3 tablespoons sugar
1 ¼ cups all-purpose flour
¼ cup almond flour
⅔ cup Nutella® hazelnut spread

Steps:

Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
Repeat with remaining dough to make 16 cookies.
Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g