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Spelt-nut crescents

For a twist on classic crescent-shaped cookies, try these, made with spelt flour and toasted almonds and hazelnuts. The dough is like a rich shortbread.

Spelt-nut crescents

Credit: Martha Bakes / Yossy Arefi

  • makes

    30

  • prep

    30 minutes

  • cook

    20 minutes

  • difficulty

    Easy

makes

30

serves

preparation

30

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • 1½ cups spelt flour
  • ½ cup blanched whole hazelnuts, toasted
  • ¾ cup blanched whole almonds, toasted
  • ¼ tsp salt
  • 170 g (¾ cup) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1½ cups icing (confectioners’) sugar
Makes about 30.

Chilling time: 30 minutes. Cooling time: about 1 hour.

Instructions

  1. In a food processor, combine ½ cup flour with nuts and pulse until nuts are finely ground. In a bowl, whisk together flour-nut mixture and remaining 1 cup flour and salt.
  2. In a bowl, with an electric mixer, beat butter and ½ cup sugar on medium-high until pale and fluffy, about 2 minutes. Beat in vanilla. With mixer on low, add flour mixture in two batches, and beat until combined.
  3. Roll a scant tablespoon-sized potion of dough into a 7.5 cm (3 inch) log. Using your fingers, shape log into a crescent, tapering the ends slightly to the center is the widest part. Repeat with remaining dough, spacing crescents about 1 inch apart on parchment-lined baking sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.
  4. Preheat oven to 180°C (350°F). Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks to cool completely. Roll cookies in remaining 1 cup sugar.

Note

• Cookies can be keep in a airtight container at room temperature up to 5 days.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Martha Stewart
Source: SBS



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