Hazelnut crescents/ Cornes de gazelle/ Кифлице с лешником

Stir together 240g flour, 120g caster sugar (can replace half with ground praline, if available), 100g ground roast hazelnuts, scant teaspoon of baking powder, pinch of salt and a sachet of vanilla sugar. Add 180g softened (nor melted) butter chopped into cubes and stir together with your fingers. Press into a solid dough, adding up to 2 tablespoons water if necessary. Cover and leave in the fridge for an hour. 

Take the dough out and turn the oven on to 180 C. While it's getting to temperature, form about 30 crescent cookies from the dough and place them onto a parchment- covered baking sheet. 

Bake for about 20 minutes, cool on a wire rack and sprinkle with powdered sugar to serve. 

Enjoy!