Toasted ground hazelnuts make the cookie dough extra rich. The crescents are shaped by hand and drizzled with both semisweet and white chocolate for a truly exquisite cookie.





  • In large bowl, beat butter, both sugars, 1 tablespoon water, vanilla, nutmeg and salt at low speed for 2 minutes. Scrape down bowl. Beat at medium-low until fluffy, 2 minutes. Beat in yolk, then ground hazelnuts. At lowest speed, beat in flour, just until blended. Dough should be stiff, but still soft; add a little more flour if needed.

  • Turn out onto floured surface. Divide in half. Shape each into a block, 1-inch thick. Wrap in plastic. Refrigerate 1 hour.

  • Heat oven to 350°F. Break off 2 tablespoons of dough. Warm slightly with hands and roll to a 3-inch log. Curve ends to form a crescent. Space 1 inch apart on ungreased baking sheets. Repeat for a total of 48.

  • Bake at 350°F for 13 to 15 minutes, until uniformly tan. Cool on wire racks.


  • Set racks over sheets of parchment or waxed paper. Place melted semisweet and white chocolates in two resealable plastic bags. Snip off a small corner of each. Drizzle over cookies; let harden.

Nutrition Facts

101 calories; 6 g total fat; 15 mg cholesterol; 27 mg sodium. 10 g carbohydrates; 1 g protein;