Walnut Crescent Biscuits
These walnut crescent biscuits are easy and fast to make. Their buttery shortbread texture gives a little resistant crunch before melting in your mouth. Irresistible and moreish they are perfect with a cup of tea or coffee!
These biscuits appear throughout the world, eaten during the festive season and through winter they are often given as Christmas edible gifts. This particular version is from Hungary, known as Hókifli.
During the lead up to Christmas my work colleague couldn’t stop talking about them and it became a running joke where he wasn’t going to come over to our house if there was no walnut crescent biscuits (aka- Hókifli) available.
If you decide to give these a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: Fast and easy.
- Great for: Breakfast, afternoon tea biscuit, petit four, edible gift.
- Taste: Sweet, buttery and nutty.
- Texture: A little crunch before melting in the mouth.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this walnut crescent biscuit recipe all you need are these ingredients:
Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
Powdered / icing sugar – adds refined sweetness and structure, as well as ensures that melt-in-the-mouth texture.
Vanilla extract, sugar or vanilla paste – adds flavour and enhances the other ingredient flavours in the recipe.
Ground walnuts – add flavour, moisture, texture and structure to the recipe.
Plain or all-purpose flour – to build structure, as we do not use any other raising agents.
I highly recommend adding a good pinch of salt to your desserts. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
Biscuit flavours – can easily be changed. Try adding orange or lemon zest for a citrus hit.
Alternative nuts – another great option is to use almonds or hazelnuts instead of walnuts and you can even add a little almond extract to enhance the taste further.
Serving: one biscuit
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These biscuits will keep in an airtight container for up to 5 days.
Freezing: Simply place the biscuits in an airtight container and freeze them for up to a month.
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Baking tray 45 x 30 x 2 cm (18 x 12 x 3/4 inch)
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR OWN WALNUT CRESCENT BISCUITS ?
Walnut Crescent Biscuits
- 200 g plain or all-purpose flour
- 50 g icing sugar (US powdered sugar)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 70 g ground walnuts
- 150 g butter
- In a medium mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla extract and mix in.
- If your walnuts are not already ground, grind the walnuts using an electric mixer or place them inside a kitchen towel and crush them with a rolling pin.
- Add the ground walnuts and the flour to the butter mixture and mix thoroughly.
- I find the mixture is crumbly at first and then comes together in my fist as I squeeze it to form a dough. This can also be done in an electric mixer until it forms the crumb texture and then finished by hand to form the dough.
- Line 2 baking trays with baking parchment or silicon mats.
- Once the dough has come together, cut off a large golf ball size piece and roll it out until it is about 1cm thick.
- Cut the cylinder into 6cm (2.3 inches) length pieces.
- Take each piece and gently squeeze and roll the ends, so that the ends become a little pointed like a croissant.
- Now bend the piece into a crescent shape and place it on the baking tray.
- Continue until all the dough has been used up and then chill in the fridge for 20 minutes.
- Preheat the oven 170°C fan / 375°F / Gas 5.
- Bake in the oven for 10-12 minutes, or until pale golden-brown. Set aside to cool on the baking trays for 5 minutes and then dust with icing sugar.
TOOLS YOU’LL NEED
- A baking tray (see equipment suggestions on blog page)
Notes & Tips
- Troubleshooting Crumbly Dough – if the dough holds together when you press it in your fist, then it is perfect. The dough is supposed to be a little crumbly. If it doesn’t come together, try dampening your hands just a little with cold water. This should help to bring the dough together to form a dough ball.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried these Walnut Crescent Biscuits or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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