Instructions
- Make the Dough:
- In a large bowl, mix flour, ground nuts, powdered sugar, vanilla sugar, and salt.
- Cut in softened butter and knead until a smooth dough forms. (If too crumbly, add 1–2 tbsp cold milk.)
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Shape the Crescents:
- Preheat oven to 350°F (175°C).
- Pinch off small pieces of dough (about the size of a walnut).
- Roll into a small log and curve into a crescent shape.
- Place on a parchment-lined baking sheet.
- Bake:
- Bake for 12–15 minutes, until the bottoms are lightly golden but tops are still pale.
- Be careful not to overbake—they should stay tender.
- Snow Coating:
- While still warm, roll the crescents gently in powdered sugar so they’re fully coated.
- Once cooled, roll them again for an extra snowy layer.
Tips & Variations:
- Some families add a few drops of rum or lemon zest to the dough for extra flavor.
- They store beautifully—actually taste even better the next day when the flavors meld.
- Keep in an airtight tin, and they’ll last for 2+ weeks (a traditional holiday treat that keeps well).
✨ These Hókifli will literally melt in your mouth—nutty, buttery, and coated in sweet “snow.” A perfect old-fashioned Hungarian recipe to treasure.
Would you like me to also share the jam-filled crescent version (lekváros kifli), another beloved Hungarian cousin to hókifli?
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