Go Back
hazelnut crescents on white star board
Print Recipe
5 from 5 votes

HAZELNUT CRESCENTS (Vanilkove rohlicky)

These buttery melting shortbread cookies made with hazelnuts and dusted with vanilla sugar are a crowd pleaser during Christmas or any other holidays.
Prep Time15 mins
Cook Time10 mins
Chilling time1 hr
Total Time1 hr 25 mins
Course: Christmas cookies
Cuisine: Czech
Keyword: christmas, christmas cookies, cookies, crescents, hazelnut
Servings: 30 crescents
Calories: 118kcal
Author: Julia


  • large baking sheet


  • 2 & 3/8 cups (300 g) all-purpose flour
  • 7/8 cup (200 g) softened unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 3/4 cup (80 g) hazelnuts finely ground
  • 1 cup (120 g) icing sugar
  • 2 pkg (18 g) vanilla sugar


  • Cut the butter into cubes 1 inch large. In a medium bowl of standing mixer, mix together flour, sugar and finely ground hazelnuts. Add in the butter and beat with mixer on low speed until dough comes together in a ball.
  • Form the dough into a cylinder and wrap in plastic foil. Let cool in the refrigerator for at least 1 hour.
    dough covered in plastic foil
  • Preheat oven to 177C / 350 F. Rack in the middle position.
  • Remove the dough from the refrigerator and cut it into three equal pieces. Sprinkle little of a flour over the working surface and start kneading gently the first piece of the dough until it's lightly soft.
  • Roll the first piece into a small cylinder, approximately 1 inch in diameter and cut it into 3/4 inch slices. Take each slice and roll gently in between the palms of your hands and form a rope, about 3 inches long. Curve it gently to create the shape of crescent.
    crescents rolled on board
  • Place the crescent onto a parchment-lined baking sheet. Bake for 10-12 minutes.
    hazelnut crescents on baking dish
  • In a medium bowl, mix icing sugar & vanilla sugar. Roll the crescents in the mixture of sugars while hot as soon as they are not too hot to handle.
    cookies in crescent shape in bowl of icing sugar



Chilling the dough - It is important to  chill the dough at least 1 hour before working and baking with. Otherwise, like any other cookie dough needs to chill, because the fat (butter) would melt too quickly while baking and our cookies would come out flat.
Standing mixer - I recommend using standing mixer for easier manipulation with the dough.
Nuts - You can use almonds, walnuts or pecans to make these crescents.
Vanilla sugar - In Czech we call these cookies "Vanilla crescents" because of its flavours from the vanilla sugar. If you can't find vanilla sugar in your European store, you can use 1/2 tsp of vanilla extract in the dough to add vanilla flavour. 
Measurements - I recommend measuring all ingredients with digital kitchen scale. The precision will give best results.