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Home » Italian Cookies » Chocolate Filled Crescent Cookies

Chocolate Filled Crescent Cookies

February 4, 2017 , Updated May 18, 2020 Maria 10 Comments

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Chocolate Filled Crescent Cookies cooling off on a cookie rack.

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!

Homemade Chocolate Hazelnut Filled Crescent 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 🙂

Instructions

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.

Yeast and milk combined in a bowl.

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.

Overhead shot of yeast proofing in a bowl.

By this time, the yeast mixture is ready to join the club.

A close up shot of the cookie dough.

At this stage, incorporate about 2 cups of the flour. Switch over to the dough hook and add the rest of the flour.

Cookie dough in a mixer bowl.

Let the stand mixer knead the dough for about 5-8 minutes or until the dough pulls away from the sides of the bowl.

Balls of cookie dough.

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! 

A single ball of cookie dough on 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.

Homemade Chocolate Hazelnut Filled Crescent Cookies

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 🙂

Homemade Chocolate Hazelnut Filled Crescent Cookies

Divide the dough into eighths.

Homemade Chocolate Hazelnut Filled Crescent Cookies

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.

Homemade Chocolate Hazelnut Filled Crescent Cookies

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.

Homemade Chocolate Hazelnut Filled Crescent Cookies

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.

Homemade Chocolate Hazelnut Filled Crescent Cookies

Recipe origins 

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.

Enjoy!

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,

Maria

★★★★★ 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!

Homemade Chocolate Hazelnut Filled Crescent Cookies

Chocolate Filled Crescent Cookies

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!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 144 servings
Calories: 48kcal
Author: Maria Vannelli RD

Ingredients

  • 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
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Instructions

  • 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.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

There is an idle time of at least 12 hours.
1 serving = 1 cookie
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
 

Nutrition

Serving: 1serving | Calories: 48kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 18mg | Potassium: 10mg | Vitamin A: 50IU | Calcium: 3mg | Iron: 0.3mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

Cookies, Italian Cookies

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Alida @My Little Italian Kitchen says

    February 14, 2017 at 13:21

    5 stars
    These look so delicious! You have made them so well.. very professional indeed. That chocolate hazelnut filling looks incredible. Brava!

    Reply
    • Maria says

      February 14, 2017 at 16:43

      Thanks Alina! They are very popular cookies in my household. Thank goodness I only make them for special occasions. Appreciate your comment. Thanks for dropping by 🙂

      Reply
  2. Tina Dawson | Love is in my Tummy says

    February 6, 2017 at 10:20

    Ohhh these sound delicious! I’ve never had crescent cookies before! And you have a vaccum sealer at home? I’m so JEALOUS!

    Reply
    • Maria says

      February 6, 2017 at 17:04

      They are truly a family favorite. Hope you get a chance to try them! I am in love with my vacuum sealer! I can’t wait for the fall so that I can preserve all kinds of goodies. Appreciate you taking the time to comment 🙂

      Reply
  3. Marisa says

    February 5, 2017 at 21:50

    These cookies look outrageously good! I make a similar type of this crescent cookie but have never tried a yeast based dough…will have to remedy that. Great recipe Maria????

    Reply
    • Maria says

      February 6, 2017 at 17:17

      Thanks Marisa! I just love baked goods which use yeast… hard to resist. Thanks for taking the time to comment 🙂

      Reply
  4. Nicoletta @sugarlovespices says

    February 5, 2017 at 10:12

    I loved your homemade and healthy chocolate hazelnut and was so happy to see it used in these beautiful cookies! They are absolutely delicious! Working with yeast is so rewarding and satisfying. I like how easy is to use the vacuum sealer, such a wonderful gadget to have in the kitchen.

    Reply
    • Maria says

      February 6, 2017 at 17:22

      Thanks Nicoletta! I used to be so anxious about using yeast and now I just love it. As a foodie and a mother, I would totally recommend a vacuum sealer… truly convenient to have. Thanks for taking the time to comment 🙂

      Reply
  5. Jovina Coughlin says

    February 5, 2017 at 09:27

    These cookies look delicious.

    Reply
    • Maria says

      February 5, 2017 at 13:28

      Thank you so much Jovina 🙂

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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