Whenever you are in the mood for a little decadent treat, try these homemade Italian Chocolate Filled Crescent Cookies. These truly are such special cookies!
There are so many adjectives that would be appropriate to describe these cookies: delicious, amazing, addictive, tasty… I think you get what I am trying to convey to you.
In my book, these are special occasion cookies, just like so many of my Italian cookies.
We all know that special occasions require special cookies, right? So with today being World Nutella ® Day, I thought the timing would be perfect to share this recipe.
These are equally delicious filled with any combination of nuts, such as walnuts, dried fruit, poppyseed filling or one of my favorites, dates!
The first thing that you might notice is that there is an investment in time.
Hopefully, this will not discourage you… I assure you that once you taste them, you will agree that they will definitely be worth your while to make.
My strategy for this recipe is to separate the tasks over two days. Let me show you how I divide and conquer 🙂
Day 1: Make the dough. Once the dough is made, it needs to rest for at least 12 hours. So, I will usually make my dough in the evening. It takes about 30 minutes, from start to finish to make the dough and this includes clean-up time.
The whole process begins by combining yeast with sugar and warm milk. While the yeast is doing its thing, begin whisking the eggs in an electric stand mixer. Gradually add the sugar, butter, shortening, salt and vanilla.
By this time, the yeast mixture is ready to join the club.
At this stage, incorporate about 2 cups of the flour. Switch over to the dough hook and add the rest of the flour.
Let the stand mixer knead the dough for about 5-8 minutes or until the dough pulls away from the sides of the bowl.
Then, divide the dough into 18 balls. Each ball should weigh about 90 grams. Cover with plastic wrap or place in an airtight container and refrigerate for at least 12 hours or up to 24.
Day 2: Make the cookies. Let’s start rolling!
Working with one ball of dough at a time, roll out the dough to an 8 inch round, about 1/8 of an inch thick. I will usually do this between two pieces of parchment paper.
I will place an 8-inch plate over my dough and trim the shape with a fluted pastry cutter. Remember, I am not a professional baker… I need all the help I can get and today it comes in the shape of a plate 🙂
Divide the dough into eighths.
I will place about 3/4 of a teaspoon of hazelnut filling at the wide ends and begin to roll each section into a crescent shape.
Place the crescents on a parchment-lined baking sheet with the point side down. Brush with the egg wash and sprinkle with coarse sugar. The only thing left to do is to bake the cookies for about 10-12 minutes in 350℉ preheated oven.
Remove from oven and place on racks to cool completely before storing. This recipe will make 144 cookies. That’s right… 12 dozen cookies. Yes, that is a lot of cookies.
The cookies will keep for a couple of days in an airtight container or they can easily be frozen.
Over ten years ago, I had the privilege of meeting a wonderful person.
Vittoria was not only an extremely genuine person but she was also a fantastic cook and baker. A natural really. Vittoria shared so many of her recipes with me, including this recipe for Crema di Limoncello.
Vittoria is no longer with us, but today, I wanted to honor the memory of my friend.
The original recipe also called for margarine as the fat source. I switched it to equal amounts of butter and vegetable shortening. This resulted in a tender cookie with the buttery flavor.
These cookies are a guaranteed crowd-pleaser.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this Italian cookie recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Chocolate Filled Crescent Cookies
- 2¼ teaspoon active dry yeast 8 grams
- 1 teaspoon granulated sugar
- ½ cup milk lukewarm
- 4 eggs room temperature
- 4 tablespoons granulated sugar
- 1 cup butter room temperature
- 1 cup vegetable shortening
- ¼ teaspoon salt
- 1 teaspoon vanilla extract pure
- 6 cups all-purpose flour sifted
- Hazelnut nut spread example: Nutella®
Egg wash glaze:
- 1 egg lightly beaten
- 1 teaspoon milk
- 3-4 tablespoons turbinado sugar for sprinkling
- In a small dish, combine the yeast with 1 teaspoon of sugar.
- Add the warm milk and stir.
- Set aside for about 5 minutes.
- Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.
- Add the sugar and continue to whisk for another 2 minutes or so.
- Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.
- Mix on medium speed until well combined.
- Add the yeast mixture and mix until well combined.
- Add 2 cups of flour and combine.
- Switch to hook attachment.
- Gradually add the 4 cups of flour and knead for about 5-8 minutes or until the dough pulls away from the sides of the bowl of the stand mixture. Dough will be soft.
- Divide dough into 18 balls of dough (each weighing about 90 grams).
- Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).
- Preheat oven to 350° F.
- Line baking sheet with parchment paper.
- Working with one ball of dough at a time, roll out the dough to an 8 inch round, about 1/8 of an inch thick (I will usually do this between two pieces of parchment paper).
- With a pastry cutter, cut dough into eights (first cut dough in half, then in quarters and then in eighths).
- Place about ¾ teaspoon of Nutella® at the wide ends and begin to roll each section into a crescent shape.
- Place on a parchment lined baking sheet.
- Repeat with another ball of dough.
- Brush tops of cookies with egg wash.
- Sprinkle with sugar.
- Bake for 10-12 minutes or until bottoms are lightly browned.
- Transfer cookies to wire rack to cool.