- 1 vanilla bean
- 1/2 cup butter, cut into cubes and softened
- 3 tablespoons sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 2/3 cup Nutella® hazelnut spread
- Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
- In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
- Repeat with remaining dough to make 16 cookies.
- Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
- Meanwhile, scoop Nutella(R) hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella(R) hazelnut spread; let stand for about 20 minutes or until cool.
06/05/2019
recipepes.com
vanilla crescents with nutella® hazelnut spread, recipe
PT15M
PT1H
5
455 calories
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