Coffee Hazelnut Crescents

These were sent to @gracebridges and @uknzguy.

The biscuits, ready to eat.

Ingredients

• 1 1/4 cup plain flour


• 2 tablespoons caster sugar


• 125g (4oz) butter


• 60g (2oz) hazelnuts


• 1 egg yolk


• 3 teaspoon strong expresso


• 1/2 cup caster sugar, extra

Directions

1. Add sugar to flour


2. Rub in butter until mixture resembles breadcrumbs


3. Grind hazlnuts finely in blender, sift, and add to mixture (sifting avoids bigger chunks that didn't get ground)


4. Add egg yolk and expresso


5. Refrigerate covered dough 30 minutes (not much longer, else the dough will be too stiff to work!)


6. Roll 2 teaspoons of dough into 5cm (2") lengths then shape into crescents


7. Place crescents on baking sheet lined with oven paper and bake for 12 minutes


8. Remove warm crescents and roll immediately in extra sugar (if the crescents have cooled down, the sugar won't stick)


9. Cool on wire rack

Recipe adapted from The Australian Women's Weekly The big book of beautiful biscuits.

Sifting fresh ground hazelnut to keep only fine bits. I measured the 60g *after* sifting.

Flour/sugar and butter mixed together.

Adding ground hazelnut. The smell of freshly ground hazelnut is intoxicating!

Flour, sugar, butter & hazelnut mixed up.

Adding egg yolk and coffee (note, I made a double recipe, which is why there are 2 yolks in the photo!)

One wee roll of dough.

Starting to line up the crescents on the baking sheet!