- One-third of a batch (10-1/2 to 11 oz. or 1-1/4 cups) freshly made Almond Cookie Dough
- 4-3/4 oz. (1 cup) hazelnuts, toasted, skinned, and chopped medium coarsely (for instructions, see There's more than one way to skin a hazelnut)
- 1 to 2 Tbs. confectioners’ sugar; more as needed
Use the back of a large spoon (or your hands) to work the hazelnuts into the dough. Shape level measuring tablespoons of dough into fat crescents and put them in a container lined with waxed paper. Cover and refrigerate the cookies for at least 2 hours, but preferably overnight.
Arrange the crescents 1 inch apart on an ungreased or foillined cookie sheet. Position a rack in the center of the oven and heat the oven to 325°F. Let the cookies sit at room temperature while the oven heats. Bake the cookies until the tops are lightly colored and the bottoms are golden brown, 20 to 22 minutes, rotating the sheet from front to back halfway through baking. Let the cookies cool on the sheet for about 5 minutes and then sift the confectioners’ sugar over them. Transfer to a rack and let cool completely. Sift more confectioners’ sugar over the cookies before serving if necessary.
