These cookies look beautiful in a cellophane bag tied with a ribbon. Add a greeting card and you have the perfect gift.
- Cook & Prep: 30 m
- Serving: 45
Make the Crescents
Yield: 90 crescents
In a mixer, using the dough hook, cream together margarine, sugar and egg white until smooth. Add vanilla sugar and pinch of salt.
Slowly add flour and then hazelnuts. Stop mixer every so often and scrape the sides of the bowl to ensure all margarine gets absorbed. Work into soft, even dough.
To form cookies, pull off small pieces of dough and roll into thin ropes about 3 1/2 - 4 inches (9-10 cm) long. Curve the edges towards each other into a horseshoe shape. Place each cookie on a lined cookie sheet, leaving room for them to grow. Bake at 320 degrees Fahrenheit in a preheated oven for fifteen to twenty minutes, until cookies are firm. They will remain pale, which is fine. Let cool.
To decorate, melt bittersweet chocolate in the microwave. (You can use baking chocolate, but it won’t taste as good.) Dip the edges of each cookie into the chocolate (to a depth of at least 1/2 inch [1 and 1/2 cm]). Place on baking paper to dry.
Store in a tightly sealed container. These cookies keep well in the freezer for at least a month.
When melting chocolate in the microwave, it’s advisable to set the microwave for short periods of time and keep checking on the chocolate, so that it melts properly. Chocolate that is not melted well will become grainy and scorched.
You can prepare two long ropes from the dough, freeze them, then brush with a beaten egg and roll in chopped hazelnuts. Slice the rope into 1/2 cm slices and bake as above.