These biscuits have been a Christmas family favorite for 20 years. Flaky and buttery, they are hazelnut flavoured and sprinkled with vanilla sugar. Yum! Prep time includes one hour of chilling the dough in the fridge.
Melt 300g dark chocolate in the microwave or in a double boiler. Dip one half of the crescents into the chocolate, twist and drain the biscuit then place on a wire rack. Put them in the fridge to set. Sprinkle with extra vanilla sugar just before serving.
I have made these as Christmas gifts every year and everyone waits for them! My recipe is a bit different--I use almonds (very finely chopped), and 1/4 c regular sugar for the mix. (My recipe doesn't call for vanilla bean). I bake at a low temp (300) for about 30 minutes. The cookies should be rolled in powdered sugar twice--the first roll does absorb, but the second stays white and fluffy. I use a plastic bag in a bowl filled with the powdered sugar for easier rolling. My brother used to call these "fuzzy cookies". A great cookie no matter! - 28 Nov 2007 (Review from Allrecipes USA and Canada)
Amazing! For those who want to add the chocolate coating, I used the "chocolate covered strawberries" recipe. (Basically melt 8 oz of chocolate chips with 1 tablespoon of shortening. Dip cooled cookies into chocolate.) I really enjoyed these cookies plain & with chocolate! Hooray!! - 15 Dec 2007 (Review from Allrecipes USA and Canada)
I made these with almonds as suggested by the submitter and they are quite good. I found one minute wasn't long enough for the cookies to cool before coating with sugar as the sugar just dissolved into the cookies. I waited until they were cool and rolled them in sugar again. These seem to freeze well. - 28 Nov 2007 (Review from Allrecipes USA and Canada)