Make the dough: In a large bowl, mix flour, ground nuts, sugar, and salt. Cut in butter, then add egg yolks and vanilla. Knead until a smooth dough forms. Wrap and chill for at least 30 minutes.
Shape crescents: Preheat oven to 350°F (175°C). Pinch off small pieces of dough, roll into little logs, and bend into crescent shapes. Place on a parchment-lined baking sheet.
Bake: Bake 12–15 minutes until just lightly golden (don’t let them brown too much).
Coat: While still warm, gently roll cookies in the powdered vanilla sugar mixture. Place on a rack to cool completely.
Serve & store: They taste even better the next day as flavors deepen. Store in a tin lined with parchment for up to 2 weeks.
✨ Tips & Variations:
Some Hungarian grandmas use almonds instead of walnuts for a lighter taste.
A little lemon zest can be added to the dough for brightness.
For an authentic Hungarian holiday tray, serve them alongside Beigli and Linzer cookies.
Ashley, would you like me to also share a yeast-raised Hungarian Kifli (savory bread roll) recipe? It’s very different from these cookies but equally traditional.
