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Parve
Easy
45 Servings
Allergens 
30 Minutes
Diets
These cookies look beautiful in a cellophane bag tied with a ribbon. Add a greeting card and you have the perfect gift.
2 cups Glicks Flour
1 stick (125 grams) margarine (use soy-free, if needed)
1/2 cup sugar
1 vanilla sugar
1 egg white
1 cup chopped hazelnuts (unsalted)
pinch of salt
7 ounces (200 grams) Elite Bittersweet Chocolate, for garnish
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.
Yield: 90 crescents
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excellent cookie! the dough is a little brittle, I would probably add another half stick marge or reduce the flour. otherwise a great recipe.
Very dry dough Dough was very hard to work with and although I baked them for 12 min instead of the recommended 15-20 it was dry as breadsticks…
Great Biscuit! Taste and texture is great. No need to use a dough hook – it did not bind well with it, I used a K-beater and the dough came together beautifully.
I used 20g of dough for each crescent, and rolled it slightly longer that advised – around 11 cm, and came out fab!
That’s a great idea! Thanks Chay.