Instructions
- Make the dough:
- In a bowl, mix flour, ground walnuts, powdered sugar, and salt.
- Cut in butter with your fingers or a pastry cutter until crumbly.
- Add vanilla extract, then knead into a smooth dough.
- Wrap in plastic wrap and chill for 30–60 minutes.
- Shape the crescents:
- Preheat oven to 175°C (350°F).
- Take small pieces of dough, roll into little logs, and shape into crescents.
- Place on a parchment-lined baking sheet.
- Bake:
- Bake for 12–15 minutes, until lightly golden on the bottom (they should stay pale on top).
- Let them cool just a little — they should still be warm but not hot.
- Coat in sugar:
- Mix powdered sugar with vanilla sugar.
- Roll the warm cookies gently in the sugar mixture until coated.
- Let cool completely, then dust with extra sugar if needed.
✨ Tips & Traditions
- They taste even better the next day once the flavors meld.
- Store in a tin box with parchment between layers — they keep well for Christmas.
- Some families also use almonds, hazelnuts, or even a mix of nuts instead of walnuts.
Would you like me to also share the filled version of Hókifli (with walnut or jam inside), which is another Hungarian Christmas tradition?
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