Vanilla Crescents with Nutella® hazelnut spread

Ingredients

• vanilla bean
• 1/2 cup butter, cut into cubes and softened
• tablespoon ssugar
• 1/4 cup sall-purpose flour
• 1/4 cup almond flour
• 2/3 cup Nutella® hazelnut spread

Instructions

1. Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper lined baking sheet.
4. Repeat with remaining dough to make 16 cookies.
5. Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Tips

You can substitute 2 teaspoons vanilla extract for the vanilla bean.