Hazelnut Crescents is a traditional Turkmenistani recipe for a classic biscuit (cookie) made from a flour and butter pastry bound with eggs that's flavoured with hazelnuts and cut into crescents before baking. The full recipe is presented here and I hope you enjoy this classic Turkmenistani version of: Hazelnut Crescents.
Combine the butter and sugar in a bowl and cream until smooth and fluffy. Add the lemon zest, vanilla and egg yolk and beat to combine. Mix the hazelnuts and flour in another bowl and slowly add to the creamed egg mix. Bring the mixture together as a dough then divide in half and shape into two balls.
Cover in clingfilm (plastic wrap) and refrigerate for 1 hour. Turn the dough out onto a lightly-floured work surface and roll each into a disk about 6mm thick. Cut out crescent-shaped biscuits from the dough and transfer these to lightly-greased baking trays, setting them 3cm apart.
Transfer to an oven pre-heated to 180°C and bake for about 18 minutes, or until lightly golden. Allow the biscuits to cool on the baking trays, sprinkle with a little icing sugar and serve.
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