Hungarian Hazelnut Crescent Cookies(Kifliks) – a delicious recipe with unsalted butter, sugar, egg yolk, ground unblanched hazelnuts, cake flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream the butter.
2
Beat in the sugar; beat the mixture until it is light and fluffy.
3
Beat in the egg yolk and the hazelnuts.
4
Add the flour in 3 batches, stirring.
5
Stir in the vanilla, the almond extract and the salt.
6
Cover the dough with plastic wrap and chill for 30 minutes, or until it is firm but malleable.
7
With lightly floured hands, roll about 1 tablespoon of the dough into a 2 1/2-inch rope shape, then curve the rope into a crescent.
8
Arrange the crescents 1 inch apart on an ungreased cookie sheet.
9
Bake them in a preheated oven at 350u00b0 for 15 to 17 minutes, or until they are browned lightly.
10
Let the cookies cool on the cookie sheet on a rack for 5 minutes, then transfer them gently to the rack and let them cool completely.
1001
kcal
Calories
50
g
Fat
122
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 sticks (1 c.) unsalted butter, softened, 1/2 c. sugar, 1 large egg yolk, 1 1/2 c. ground unblanched hazelnuts, and more.
Yes, Hungarian Hazelnut Crescent Cookies(Kifliks) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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