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1
Preheat the oven to 350F.
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2
Spread walnuts and almonds in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes.
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3
Transfer to a plate, and let cool completely.
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4
Line two baking sheets with parchment paper.
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5
In a food processor, combine 1/2 cup flour with the toasted nuts, and pulse until the nuts are finely ground.
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6
In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1/2 cup sugar until light and fluffy, about 2 minutes.
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8
Beat in vanilla.
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9
With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
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10
Roll 1 tablespoon of dough into a 3-inch log.
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11
Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part.
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12
Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets.
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13
Freeze or refrigerate until crescents are very firm, about 30 minutes.
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14
Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes.
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15
Transfer sheets to a wire rack to cool, 5 minutes.
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16
Transfer cookies to the rack to cool completely.
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17
Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely.
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18
Cookies can be kept in an airtight container at room temperature for up to 5 days.
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19
Follow instructions for Nut Crescents, replacing all-purpose flour with 1 1/2 cups spelt flour and substituting 1/2 cup blanched (about 2 1/2 ounces) hazelnuts for the walnuts.
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20
The dough is first rolled into logs, then curved into tapered crescents before baking.
