Level of Difficulty
Easy
Calories per 100g
Approximately 450
Serving Size
6 people
Preparation Time
15 minutes
Cooking Time
15 minutes
Total Time
1 hour 30 minutes
A real treat! These homemade crescent moon cookies are a hit and closely resemble those you find in stores. Delicate and flavorful, they’re perfect for enjoying with a coffee or tea break. This homemade recipe lets you create crunchy hazelnut delights reminiscent of the renowned Bahlsen brand cookies. Shaped like crescents and featuring a sandy texture, they prominently include freshly ground hazelnuts and praline for a truly authentic taste.
Ingredients
For 6 people:
– Flour: 125g
– Cold butter, diced: 90g
– Whole hazelnuts with skin, shelled: 50g
– Sugar: 30g
– Vanilla sugar (keep one packet for later): 2 packets
– Homemade or commercial praline (like Vahiné): 1 tablespoon
– Baking soda: 1 pinch
– Salt: 1 pinch
– Powdered sugar: 1 tablespoon
Directions
1. Begin by grinding the whole hazelnuts, skin on, until they become a fine powder. In a mixing bowl, combine the very cold diced butter, sugar, one packet of vanilla sugar, hazelnut powder, flour, praline, baking soda, and salt. Use your fingertips to blend the ingredients together until the mixture becomes uniform. Knead it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 1 hour.
2. Preheat your oven to 350°F (180°C). Once chilled, take the dough out and divide it into 20 small balls, each weighing about 15 grams. Roll each ball into a small log on your work surface, then curve each into a crescent shape and slightly flatten. Place the crescents on a baking sheet lined with parchment paper and make four small indentations on each cookie with a knife.
3. Bake for 15 minutes. While baking, mix the powdered sugar and the remaining packet of vanilla sugar in a bowl. Once the cookies are done, generously sift the sugar mixture over the hot cookies. Allow them to cool for about 10 minutes before serving.
To Finish
Here’s an important tip for this recipe: do not substitute with hazelnut flour as it lacks the crispiness and distinctive taste similar to Bahlsen cookies. These cookies store very well in a metal tin for 1-2 weeks. They are even more delightful if you can wait until the next day to enjoy them.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.