My Mother-in-law’s recipe (modified from a recipe found in an old magazine) for these meringue/hazelnut/cinnamon & sugar crescents. Please note that they should be more crescent shape but I tend to like over-stuffing mine. 🙂

Side Step: Roasting & Grinding Hazelnuts

Shell them
On cookie sheet at 325°F for 15 min (keep watch)
Rub all in tea towel to remove skin
Grind hazelnuts



Makes: 48



3 cups of all-purpose flour

3 tablespoons sugar (scant)

1 cup (2 sticks) well-chilled unsalted butter

3 egg yolks, beaten (large)

2 envelopes dry yeast or 2 cakes fresh yeast dissolved in ¼ cup hot water* + ¼ cup room temp milk + ½ tsp sugar (10-15min)
*a touch more hot water may be added if the air is dry

1 ½ teaspoon vanilla




3 egg whites, room temperature

½ cup sugar

Nut Mixture

½ cup sugar

2 teaspoon cinnamon

3 cups hazelnuts, ground




powdered sugar


For Pastry Dough

Combine dry ingredients in processor or bowl.  Cut in butter until mixture resembles coarse meal. Mix vanilla with yolks. Then, add yolks, yeast mixture and vanilla and blend until combined.

Gather dough into a ball, wrap tightly and refrigerate overnight.

Remove dough from refrigerator and divide into 6 equal pieces.


For Filling

Beat egg whites until stiff peaks form.  Gradually beat in ½ cup sugar.

In a separate bowl, combine remaining sugar with cinnamon and nuts.



Grease baking sheet(s) or use parchment paper.  Roll out 1 piece of dough into very thin round on lightly floured surface.  Brush with egg white and then sprinkle with some of nut mixture.  Using a sharp knife, cut into 8 equal wedges. Starting at large end, roll wedges up, shaping gently into crescent.  Transfer to prepared sheet(s) or foil, spacing about 2 inches apart.  Repeat with remaining dough.  Let stand at room temperature 30 minutes to rise.  (Cover with towel)

Pre-heat oven to 350°F.  Lightly brush each crescent with milk.  Bake until crisp and pale gold, about 15 minutes.  Let cool on wire rack.  Dust with powdered sugar before serving.

If baking crescents ahead, let cool, wrap tightly and freeze.  Defrost in refrigerator the day before serving.  Crisp in 350°F oven on day of party.  When cool, arrange on serving platter and cover lightly; do not return to refrigerator.

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