Nusskipferl (Nut Crecents)

These Austrian crescent cookies start with a rich yeast dough made from butter, sour cream, and egg yolks. No kneading, no proofing to double. Just mix, rest for an hour, and roll.

The filling is ground almonds folded into beaten egg whites with sugar and vanilla. Those whipped whites make the filling light and airy rather than dense, so when you spread it onto the dough rectangles and roll them up jelly-roll style, it bakes into a tender, nutty center wrapped in flaky pastry.

Roll the dough thin, about ⅛ inch. Thick dough throws off the ratio and you end up with too much bread and not enough filling. Curve each roll gently into a crescent shape before baking.

Chef Tips

• Keep the dough cold while working. If it warms up and gets sticky, pop it back in the fridge for 15 minutes.
• Beat the egg whites to soft peaks only. Stiff peaks make the filling crumbly and hard to spread.
• Use just a teaspoon of filling per piece. Overfilling causes the crescents to burst open during baking.
• Store in airtight tins once cooled. These keep well for over a week and actually improve after a day or two as the flavors meld.

Variations

• Swap ground almonds for ground walnuts or hazelnuts for a different nutty character.
• Dust the cooled crescents with powdered sugar for a classic holiday look.
• Add a pinch of cinnamon to the filling for a warm spice note.